‘Indulgent’ recipe for scones ‘served at Buckingham Palace every summer’

The royal family is said to enjoy these “indulgent” treats

If you are looking for a delicious summer treat, the Royal Household’s head chef, Mark Flanagan, has revealed one of the royal family’s favorite recipes.

Chef Flanaganwho officiated at the weddings of William and Catherine, Prince and Princess of Wales, and Prince Harry and Meghan Marklethe Duke and Duchess of Sussex, shared her simple recipe for making them at home. Touted as a “tea classic,” it invites people to make these “indulgent” snacks. According to The Royal Family’s websiteevery year garden parties are held across the royal residences, where guests consume more than 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cake.

During these events, the pastry chefs make and serve delicious fruit scones, which are “traditionally served at Buckingham Palace every summer.” Below are two recipes to suit everyone – plain scones and scones with sultanas.

During these events, the pastry chef prepares and serves delicious fruit scones, which have “traditionally served at Buckingham Palace every summer.” Below are two recipes to suit different tastes: regular scones and sultana scones.

Royal Family Plain Scones – Full Recipe

Ingredients

• 250 g (1 7/8 cups) plain flour
• 3 teaspoons baking powder
• 45 g (¼ cup) unrefined caster sugar
• 50 g (¼ cup) unsalted butter, cooled and cubed
• 1 free-range egg
• 70 ml (¼ cup) buttermilk
• Pinch of salt
• 1 extra egg yolk and a pinch of salt for egg wash
• Jam
• Clotted cream

Equipment

• 5 cm / 2″ regular round cutter

Method

1. Preheat the oven to 220C (425F, gas mark 7).
2. Sift the flour, salt, sugar and baking powder into a large mixing bowl. Add the cooled cubed butter and gently begin to rub into the dry ingredients with your fingertips. Once the butter has been incorporated, carefully add the buttermilk and egg to the dry ingredients until a soft, slightly sticky dough is obtained.
3. Take the dough out of the bowl and place it on a lightly floured work surface. The dough must be handled carefully at this point so as not to overwork it. Using a lightly floured rolling pin, roll the dough to an even thickness of 2cm, making sure the dough comes off the work surface easily.
4. Dip the cookie cutter in a little flour before cutting out as many scones as you can and placing them evenly spaced on a baking sheet. If you turn the scones over as you place them on the baking sheet, they will rise more evenly during baking. Brush the scones with egg wash, being careful to only brush the top and not the sides of the scones.
5. Place on the middle shelf of the preheated oven and bake for about 10 minutes or until golden brown. Once baked, remove from the oven and leave to cool on a wire rack.

This recipe is taken from Royal Collection Trust.

Royal Family fruit scones – full recipe

Ingredients

• 100 g Sultanas (Cover in hot water and let soak for 30 minutes)
• 500 g plain flour
• 28 g baking powder
• 94 g of butter
• 86 g of sugar
• 2 whole eggs
• 140 ml buttermilk

Method

1. Preheat the oven to 180 C
2. Mix the flour, baking powder, butter and sugar together in a bowl until a crumb forms
3. In a separate bowl, whisk together the eggs and buttermilk
4. Add the liquid to the crumb mixture
5. Continue mixing the batter until smooth
6. (Optional) Add sultanas and mix until evenly distributed
7. Remove the dough from the bowl, flatten the dough and cover
8. Cover and let rest for about 30 minutes
9. Roll out the dough to a thickness of 2.5 cm and cut it into the desired shape
10. Rest the scones for another 20 minutes
11. Careful egg was the top of the scones
12. Bake in the oven for 10-12 minutes until golden brown
13. Cool before serving with jam and clotted cream

This recipe is taken from Royal.uk.