This official royal English scones recipe, enjoyed by the Queen of England herself, is—as you would expect—absolutely delicious. Adapted from the official Buckingham Palace recipe for home kitchens, these scones are buttery, just sweet enough, and the perfect companion to a steaming cup of afternoon tea or a coronation viewing party.
Ingredients
- All-purpose flour: 3 1/2 cups (500g)
- Baking powder: 2 tbsp + 2 tsp (28g)
- Salt: Pinch
- Unsalted butter: 7 tbsp cold, cut into small pieces (94g)
- Sugar: 1/2 cup (86g)
- Eggs: 3, divided
- Buttermilk: 3/4 cup minus 1 tbsp (175ml)
- Sultanas/Golden raisins (optional): 2/3 cup (100g)
Instructions
Prep the raisins (optional)
- Soak raisins in hot water for 20–30 minutes to soften. Drain well.
Mix dry ingredients
- In a large bowl, combine flour, baking powder, salt, butter, and sugar. Work the butter into the mixture until crumbly, similar to pie dough.
Combine wet ingredients
- Whisk 2 eggs with the buttermilk in a small bowl. Stir this mixture into the dry ingredients. If using, add the raisins and mix gently until the dough is smooth. Avoid overmixing.
Rest the dough
- Place the dough on a floured countertop. Lightly dust the top with flour, roll to a 1” thickness, and cover. Refrigerate for 30–45 minutes to relax the gluten.
Shape the scones
- Use a round biscuit cutter (2″–2.25″ recommended) to cut out scones. Re-roll scraps gently to avoid waste.
Final rest and egg wash
- Preheat oven to 400°F (205°C). Rest the scones in the fridge for another 20 minutes. Beat the remaining egg and brush the tops of the scones.
Bake
- Arrange scones on baking sheets, leaving 1.5″ between them. Bake for 12–15 minutes until light golden brown. For best results, bake one sheet at a time or rotate pans halfway through. Use 375°F (190°C) and bake for 10–12 minutes with convection.
Cool and serve
- Cool on a wire rack. Serve warm or at room temperature with jam and clotted cream.
