Queen Elizabeth’s Royal Scones Recipe

I appreciate a good scone, but, living in the US, I don’t get the opportunity to actually have many. Scones here tend to be too sweet, way too moist or dry as chalk, and giant-sized.

Scones should more dry, a bit crumbly, but hard enough to stand up to schmears of jam or clotted cream. Scones should be raised. I am against scones with add-ins like raisins, nuts, or chocolate chips. Since scones are a carrier, flavorings are best put on, not in.

The only recipes I considered were commonly available and part of the national culture. I’m not interested in a food blogger’s weird twist on a scone recipe which, ethically, is theirs not “ours”. Most likely, the best recipes will be English.

The recipe I chose is not actually the Queen’s per se but that of the royal kitchen’s pastry chef. It makes a great scone with a good raise and is easy to make.

4 cups flour
2 tbls baking powder
7 tbls butter
5.5 tbls sugar
2 eggs
½ cup butter milk
½ cup golden raisins soaked in hot water for 30 minutes

Preheat over to 355 F
Mix flour, baking powder, butter, and sugar in a bowl, until a crumb is formed
In another bowl, whisk eggs and buttermilk
Add the liquid to the crumb mixture
Mix dough until smooth
If you wish to ruin this recipe, add the raisins and mix
Remove dough, flatten, cover, and rest for 30 mins
Roll out the dough a 1” thickness and cut ito size
Rest for 20 mins
Egg wash the top of each scone
Bake 10-13 mins until golden
Cool and serve with jam, clotted cream, honey, etc.