Next to Welsh Cakes, scones were my favorite tea food, much better than the bread and butter tea we usually had. My dad worked in the Museum of Natural History and he came home around 4 every afternoon. As kids, we were required to be home than for tea, unless we has something related to school to do. It was my favorite time of day, and a ritual I never gave up. So today I have drop scone recipes. These come from Marguerite’s book We’ll East Again, published in association with the Imperial War Museum and can be found on page 84 of that book.
Drop Scones aka Scottish Pancakes (as it was written)
Sift 4 oz. plain flour with 2 level teaspoons of baking powder and a pinch of salt. Add 1 tbsp dried egg powder then beat in 1 pint milk and 2 tbsp water.
Grease and heat a heavy frying pan, electric solid hotplate or griddle. To test if the right heat, drop on a teaspoon of batter, this should turn a golden brown on the bottom in 1 minute. Put the mixture in tablespoons on to the plate and leave until the top surface is covered with bubbles then turn and cook on the second side. The scones are cooked when quite firm.
Potato Drop Scones (this one sounds like something my dad may with leftover mashed potatoes on Mondays)
Rub 2 oz mashed potato into 4 oz flour and ¼ teaspoon salt. Make into a stiff batter with half a beaten egg and ¼ pint milk. Allow to stand for a time. Sift in the small teaspoon of cream of tartar and a small level teaspoon of bicarbonate of soda and ½ oz sugar just before cooking. Cook in spoonfuls – as for Drop Scones – on a greased griddle or in a heavy frying pan. Serve with a little hot jam.
Coffee Potato Scones (this one sounds intriguing)
Sift 6 oz plain flour, 2 level teaspoon baking powder and ½ tsp salt into a basin. Mix thoroughly with 4 oz mashed potato. Rub in 2 oz fat with the tips of the fingers. Blend to a soft dough with ½ teacup strong, milky, sweetened coffee. Roll out to ½ inch thickness on a floured board and cut into rounds. Glaze the tips with a little milk. Bake on greased baking sheets in a hot over for 15 minutes.
I still make drop scones for tea, but I have to confess, I use Bisquick for them. Apparently the Queen likes them too. I found this bit in a 1965 book review from the New York Times. The review was for a book by Dwight D. Eisenhower called Waging Peace: 1956-1961.
For more on Marguerite Patten see
The Sunday Times
In 2007, Marguerite received a Lifetime Achievement Award and you can was it here:
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. As always Weekend Cooking is hosted by Beth Fish Reads
Not sure if my original comment went through, said "service unavailable" but wanted to say that there has to be so much rich history in that book, what a remarkable woman! And so cool that your Dad worked for the Museum, that must have been fun to go to work with him!ReplyDelete
What an incredible woman--and what a speech!ReplyDelete
My mother was a war baby (born the day Hitler invaded Poland). Her earliest memories are of the rationing in Scotland and the inventiveness of the women doing so much with so little. She still gags whenever she sees tripe in the market, though :-)
I'm thoroughly enjoying your blog, and am compiling quite a list of "must reads"! Thanks so much for all your wonderful work.
What a great video. Wow. And I love the cover of her book.ReplyDelete
I think more of us should have a tea tradition like you have.
I am glad you enjoyed the video. Ms. Patten is quite remarkable.ReplyDelete
Carol, it was fun having a dad who worked in the museum. We had lots of adventures there.
I love tea, it is really a change to relax in an otherwise hectic day, even if only for 5 minutes.
I bet this woman has some amazing stories to tell.ReplyDelete