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
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500 g (3½ cups) all-purpose flour
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24 g (2 tbsp + 1 tsp) baking powder
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Pinch of salt
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94 g (7 tbsp) cold unsalted butter, diced
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86 g (½ cup) sugar
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3 large eggs, divided
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175 ml (¾ cup minus 1 tbsp) buttermilk
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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.
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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.
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Fold in raisins (optional), and gently knead dough until smooth.
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Flatten to 2.5 cm (1 inch), cover, and chill for 30–45 minutes.
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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.
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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