The Royal Pastry Chefs are happy to share their recipe for fruit scones, which are traditionally served at Buckingham Palace every summer.
Over 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cakes are consumed every year at Garden Parties at the Royal Residences.
The Queen hosts three at Buckingham Palace and one at the Palace of Holyroodhouse in Scotland.
However, all the Queen’s Garden Parties were cancelled in 2020 due to the coronavirus.
- 500g Plain Flour
- 28g Baking Powder
- 94g Butter
- 86g Sugar
- 2 Whole Eggs
- 140ml Butter Milk
- 100g Sultanas (Cover in hot water and leave to soak for 30 minutes)
- Preheat oven to 180°C
- 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
- Add the sultanas, and mix until evenly distributed (Optional)
- 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 2.5 cm and cut to the 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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