Here’s How to Make the Royal Family’s Garden Party Scones in Your Own Kitchen

Have you gotten tired of sourdough bread yet? If the answer is yes, we suggest you test your baking skills on batch of scones fit for royalty. Seriously: The royal fam just shared the official recipe for the scones traditionally served at its many summer garden parties, so now you can eat like the queen.

The official @theroyalfamily Instagram account shared the recipe along with a video and these fun facts: “Every year at Garden Parties across The Royal Residences, over 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cake are consumed! The Royal Pastry Chefs are happy to share their recipe for fruit scones, which traditionally would be served at Buckingham Palace every summer.”

If you’ve made scones in the past, this recipe is just as simple. And considering the sultanas (aka raisins) are optional, you probably have the ingredients in your kitchen already. One tiny disclaimer: Because it’s a British recipe, the measurements are by weight. Time to bust out that baking scale.

How to Make the Royal Family’s Scones:

500g all-purpose flour
28g baking powder
94g cold butter, cut into ½-inch cubes
86g granulated sugar
2 large eggs
140ml buttermilk
100g raisins, soaked in hot water for 30 minutes (optional)
Egg wash, as needed

1. Preheat the oven to 350°F (180°C). In a stand mixer fitted with the paddle attachment, combine the flour, baking powder, butter and sugar until a crumb is formed.
2. In a separate bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry mixture and mix until you have a smooth dough. Add the raisins, if using, and mix until evenly distributed.
3. Remove the dough from the bowl, flatten into a disk and cover with a clean towel. Rest the dough for about 30 minutes.
4. Roll out the dough until it’s about 1 inch thick, and cut into the desired shape (i.e., rounds, squares or triangles). Rest the scones for another 20 minutes.
5. Gently egg wash the top of the scones. Transfer to the oven and bake until golden brown, 10 to 12 minutes. Cool before serving with jam and clotted cream.

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