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.