There’s something wonderfully regal about a warm, golden, traditional English scone. Soft on the inside, gently crisp on top, and begging to be slathered with jam and clotted cream, these beauties are the ultimate teatime indulgence. And when the recipe comes straight from Buckingham Palace? Well, let’s just say your afternoon tea just got a royal upgrade.
This official royal scone recipe has been shared by palace chefs and made by millions around the world. Whether you’re hosting an elegant brunch or just want to channel your inner duchess for a moment, these Buckingham Palace scones are your ticket to a truly majestic treat.
Why You’ll Love These Traditional English Scones
There’s a comforting charm in these scones—simple ingredients, lovingly mixed and gently baked, resulting in fluffy perfection. The buttermilk gives a tender crumb, while the egg wash creates that signature glossy crown.
Add sultanas or golden raisins for a bit of fruity sweetness, or keep them plain for maximum spreadability. Either way, these clotted cream scones are royally good.
Ingredients
- 500 g (3 1/2 cups) all-purpose flour
- 24 g (2 tbsp + 1 tsp) baking powder
- Pinch of salt
- 94 g (7 tbsp) cold unsalted butter, diced
- 86 g (1/2 cup) sugar
- 3 large eggs, divided
- 175 ml (3/4 cup minus 1 tbsp) buttermilk
- 100 g (2/3 cup) sultanas or golden raisins (optional)
How to Make Buckingham Palace Scones
- If using raisins, soak them in hot water for 20–30 minutes. Drain and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the cold butter and rub it into the flour mixture using your fingertips until it resembles fine crumbs.
- In a separate bowl, whisk 2 eggs with the buttermilk.
- Pour the egg mixture into the dry ingredients and mix gently until just combined. Fold in the soaked raisins if using.
- Turn the dough onto a lightly floured surface. Knead gently a few times until smooth.
- Roll the dough to a thickness of 2.5 cm (1 inch). Cover and refrigerate for 30–45 minutes.
- Roll the dough evenly and cut out rounds using a 5–6 cm (2–2 1/4 inch) biscuit cutter. Place on a parchment-lined baking sheet. Chill for another 20 minutes.
- Preheat oven to 205°C (400°F).
- Whisk the remaining egg and brush the tops of the scones.
- Bake for 12–15 minutes or until lightly golden. Transfer to a wire rack to cool slightly.
- Serve warm or at room temperature with jam and clotted cream.
Tips for Royal Scone Success
- Use cold butter and don’t overwork the dough—this keeps them tender and fluffy.
- Chilling the dough helps with rise and texture, so don’t skip it.
- For the most authentic touch, serve with strawberry jam and proper clotted cream.
- These scones freeze beautifully. Just thaw and warm gently before serving.
My First Royal Bake
I still remember the first time I made these Buckingham Palace scones. I was hosting a Mother’s Day tea and wanted something extra special. As they baked, the kitchen filled with the comforting smell of butter and flour, and when I served them with jam and clotted cream, it felt like we’d been transported to a sun-dappled garden in Windsor.
Since then, they’ve become my go-to for everything from brunches to rainy-day baking sessions. A warm scone, a pot of tea, and a little peace and quiet? Yes, please.
What to Serve with Traditional English Scones
Nothing beats a freshly baked scone topped with strawberry jam and a dollop of clotted cream. Serve them with a pot of Earl Grey, a glass of bubbly, or even as part of a brunch board.
Pair with fruit preserves, lemon curd, or whipped cream if clotted cream isn’t available. For a savory twist, try them with a bit of butter and cheese on the side.
How to Store and Reheat Scones
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to a month.
To reheat, warm in a 175°C (350°F) oven for 5–7 minutes or microwave for 10–15 seconds.
FAQs About Traditional English Scones
Can I use milk instead of buttermilk?
Yes, buttermilk gives a better rise and tenderness. You can also make a quick substitute by adding 1 tbsp lemon juice or vinegar to 3/4 cup milk.
Are these scones sweet or savory?
They’re lightly sweet—perfect for pairing with jam, cream, or a bit of butter.
What’s the best way to cut the dough?
Use a sharp biscuit cutter and press straight down without twisting to help them rise evenly.
Can I skip the raisins?
Absolutely. They’re optional and the scones are just as delicious without them.
A Taste of Tradition
These traditional English scones are more than just a treat—they’re a piece of history, a symbol of elegance, and a delicious reason to pause and savor the moment. Whether you enjoy them with tea, jam, or just a good book, this royal scone recipe will become a treasured part of your baking rotation.
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Traditional English Scones (Official Buckingham Palace Recipe)
- Total Time: 1 hour (divided)
- Yield: 12 scones 1x
Description
These Traditional English Scones, straight from the official Buckingham Palace recipe, are soft, lightly sweet, and perfectly tender. Made with buttermilk and a rich buttery crumb, they’re the ideal companion to jam and clotted cream. Whether enjoyed at brunch or afternoon tea, these regal scones bring a touch of British tradition to your table.
Ingredients
-
500 g (3½ cups) all-purpose flour
-
24 g (2 tbsp + 1 tsp) baking powder
-
Pinch of salt
-
94 g (7 tbsp) cold unsalted butter, diced
-
86 g (½ cup) sugar
-
3 large eggs, divided
-
175 ml (¾ cup minus 1 tbsp) buttermilk
-
100 g (⅔ cup) sultanas or golden raisins (optional)
Instructions
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Soak raisins in hot water for 20–30 minutes if using. Drain and set aside.
-
In a large bowl, whisk flour, baking powder, salt, and sugar.
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Rub in the butter until the mix resembles fine breadcrumbs.
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Whisk 2 eggs with buttermilk and add to dry ingredients. Mix gently to combine.
-
Fold in raisins (optional), and gently knead dough until smooth.
-
Flatten to 2.5 cm (1 inch), cover, and chill for 30–45 minutes.
-
Roll and cut dough into 5–6 cm (2–2¼ inch) rounds. Chill for 20 minutes.
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Preheat oven to 205°C (400°F).
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Beat remaining egg and brush tops.
-
Bake 12–15 minutes until golden. Cool slightly before serving.
Notes
Use cold butter and don’t overmix for fluffy texture.
Chilling helps with rise and prevents spreading.
Serve warm with clotted cream and strawberry jam.
Freeze unbaked scones or store baked ones in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: British