Queen Elizabeth's Pastry Chefs Share a Royal-Approved Scone Recipe

Caroline Hallemann
Photo credit: Pool - Getty Images

From Veranda

Given America's collective newfound sourdough habit, flour is in short supply these days. But if you managed to score a bag and are in want of a weekend baking project, you're in luck. Queen Elizabeth's pastry chefs just shared their recipe for fruit scones.

In normal times, every summer, Buckingham Palace hosts a series of garden parties honoring guests who have made a positive impact in their communities, where tea, sandwiches, and said scones would have been served.

Unfortunately, because of ongoing social distancing measures put in place due to the coronavirus pandemic, the parties have been canceled this year. But as a consolation prize, we can all now make a royal-approved snack.

Watch the chefs' process in the Instagram below, then keep scrolling for the full recipe:



π—œπ—»π—΄π—Ώπ—²π—±π—Άπ—²π—»π˜π˜€:
-500 g Plain Flour
-28 g Baking Powder
-94 g Butter
-86 g Sugar
-2 Whole Eggs
-140 ml Butter Milk
-100 g Sultanas - a type of raisin (Cover in hot water and leave to soak for 30 minutes)

π— π—²π˜π—΅π—Όπ—±:
-Preheat oven to 180 C (~355 F)
-Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed
-In a separate bowl, whisk the eggs and buttermilk together
-Add the liquid to the crumb mixture
-Continue to mix the dough, until it is smooth
-(Optional) Add the sultanas, and mix until evenly distributed
-Remove the dough from the bowl, flatten the dough and cover
-Leave to rest for approximately 30 minutes
-Roll out the dough to a thickness of 2.5 cm and cut to desired shape
-Rest the scones for another 20 minutes
-Gently egg wash the top of the scones
-Bake in the oven for 10-12 minutes until golden brown
-Cool before serving with jam and clotted cream





















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