british royal family scone recipe   Credit: Getty / Chris Jackson



british royal family scone recipe   Credit: Getty / Chris Jackson

british royal family scone recipe Credit: Getty / Chris Jackson

british royal family scone recipe

Credit: Getty / Chris Jackson

By the looks of social media and Google search trends, many of us are continuing to make those sourdough loaves, banana breads and cinnamon rolls at home. Whether you’re still stress baking (guilty!) or have simply made the pandemic hobby a habit, many of us are feeling ready to apply for The Great British Baking Show.

To help you continue on your quest, the royal chefs at Buckingham Palace have released their beloved fruit scone recipe that is typically served at summer palace garden parties. As part of their #royalbakes series on Instagram, they dished on the recipe and even shared a how-to video:

We sought out the specifics on the teatime treat on the official royal website, and have translated it as closely as possible from metric to U.S. measurements so you can give it a go even if you don’t own a kitchen scale. Although we highly recommend investing in one, like this Oxo Digital Food Scale ($29.99, target.com) to make future baking projects foolproof.

Pair with a freshly brewed cup of tea to complete the experience and feel like the true queen or king you are.

Royal Family’s Recipe for Fruit Scones

Ingredients

4 cups all-purpose flour 2 tablespoons baking powder 6½ tablespoons butter 7 tablespoons sugar 2 eggs, plus 1 additional egg for egg wash 9 tablespoons buttermilk Optional: ⅔ cup golden raisins, covered in hot water and allowed to soak for 30 minutes before draining Optional: 1 tablespoon heavy cream or milk To serve: Jam and clotted cream

Directions

Preheat oven to 350° 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 egg mixture to the crumb mixture. Continue to mix the dough, until it is smooth. If using, add soaked and drained golden raisins, and mix until evenly distributed. Remove the dough from the bowl, flatten the dough and cover. Cover and leave to rest for approximately 30 minutes. Roll out the dough to a thickness of 1 inch and cut to desired shape. Rest the scones for another 20 minutes. To make egg wash, crack final egg in a small bowl and beat with 1 tablespoon water (or heavy cream or milk, if using). Using a pastry brush, gently coat top of scones with the egg wash. Bake in the oven for 10 to 12 minutes until golden brown Cool before serving with jam and clotted cream.

4 cups all-purpose flour

2 tablespoons baking powder

6½ tablespoons butter

7 tablespoons sugar

2 eggs, plus 1 additional egg for egg wash

9 tablespoons buttermilk

Optional: ⅔ cup golden raisins, covered in hot water and allowed to soak for 30 minutes before draining

Optional: 1 tablespoon heavy cream or milk

To serve: Jam and clotted cream

Preheat oven to 350° 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 egg mixture to the crumb mixture.

Continue to mix the dough, until it is smooth.

If using, add soaked and drained golden raisins, and mix until evenly distributed.

Remove the dough from the bowl, flatten the dough and cover.

Cover and leave to rest for approximately 30 minutes.

Roll out the dough to a thickness of 1 inch and cut to desired shape.

Rest the scones for another 20 minutes.

To make egg wash, crack final egg in a small bowl and beat with 1 tablespoon water (or heavy cream or milk, if using). Using a pastry brush, gently coat top of scones with the egg wash.

Bake in the oven for 10 to 12 minutes until golden brown

Cool before serving with jam and clotted cream.