The Comfy Cabin

There has been major excitement since the queen’s drop scone recipe had been released to the public. These drop scones are a wonderful combination of a donut and a pancake all in one. The drop scones are also known as “Scotch pancakes.” Since I have a restricted diet my goal was to switch to a gluten-free version and join in on the fun. So far, the results are delicious! So, I will proudly take this opportunity and crown myself the gluten-free queen of drop scones. 👑 😂

But fear not my friends, I have added the original recipe too.

Jump to Gluten-Free Queen Elizabeth II Drop Scones

The first step is to make some caster sugar.  Caster sugar is a type of fine granulated sugar that’s widely available in the United Kingdom. It’s not quite common in the United States and may be hard to locate.

Caster Sugar is very easy to make.

1. Pour the granulated sugar in a blender.
2. Pulse sugar until it becomes super fine.
3. Done!

Gather all the dry and wet ingredients. Note: I whisked the eggs beforehand to make a better mixture.

The gluten-free flour I used is King Arthur Baking Mix. Here is King Arthur website.

Feel free to use any of your favorite gluten-free brand.

Mix all the dry and wet ingredients together. Make sure the batter is smooth. Note: You may notice some bubbles from the batter after you add the butter. That is a chemical reaction with the baking soda and cream of tartar. Cream of tartar is a dry acid and when mixed with butter or water, it reacts with the baking soda to produce carbon dioxide gas.

Set the batter aside for 3 minutes. This helps the ingredients settle and the batter will become thicker.

Heat a large non-stick pan on medium heat. Use a large plastic spoon, scoop batter into the pan. Try to leave space for a second scoop of batter.

Cook for 2 minutes or until the drop scones form bubbles. Then gently flip them over and cook for another 1-2 minutes.

Enjoy!

Debra Roinestad

Queen Elizabeth II Drop Scones (Gluten-Free)

Gluten-Free Version of the Original Recipe

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Course Breakfast

Ingredients

  

• 3 cups of gluten free flour
• 3 teaspoons cream of tartar
• 2 teaspoons baking soda
• 1½ cups almond milk
• 2 eggs
• 4 tablespoons caster sugar Use granulated sugar in the blender.
• 2 tablespoons melted butter or dairy free butter

Instructions

 

• In a large bowl combine gluten free flour, caster sugar, eggs, and almond milk.
• Whisk all the ingredients together until well combined, leaving no large chunks.
• Add baking soda and cream of tartar to the mixture.
• Keep whisking until the batter is smooth.
• Add the butter and fold gently. You might even notice some bubbles activating in the batter. (Side Note: This is a cool chemical reaction with the baking soda and cream of tartar. Cream of tartar is a dry acid and when mixed with butter or water, it reacts with the baking soda to produce carbon dioxide gas.)
• Set the batter aside for 3 minutes. This helps the ingredients settle and the batter will become thicker.
• Heat a large non-stick pan on medium heat.
• Use a large plastic spoon, scoop batter into the pan. Try to leave space for a second scoop of batter.
• Cook for 2 minutes or until the drop scones form bubbles. Then gently flip them over and cook for another 1-2 minutes.
• Place them on a large platter. Serve with your favorite toppings such as fresh berries, jams, chocolate chips, sliced bananas, maple syrup.

Keyword pancakes, scones

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