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The Secret To The Queen’s Scone Recipe Revealed

Caramelised Pear Scones Recipe With Whipped Cream

Buckingham Palace would famously be enjoying its annual garden party but this year it’s had to be cancelled. So, to put a smile on everyone’s face the pastry chef has revealed the secret to the Queen’s recipe for scones.

Here is the recipe that has been made for royalty and presidents alike and of course those lucky enough to pass through the gilded gold gates of the Queen’s London residents.

One certainty is that this recipe has been perfected over the years.

Queen Elizabeth's Historic Reign

Ingredients

500g Plain flour

-28g Baking powder

-94g Butter

-86g Sugar

-2 Whole eggs

-140ml Buttermilk

-100g Sultanas – a type of raisin (Cover in hot water and leave to soak for 30 minutes)

According to the pastry chefs, the first step is to preheat the oven to 180C, before mixing the flour, baking powder, butter and sugar together in a bowl until a crumb is formed.

The next step is to whisk the eggs and buttermilk together in a separate bowl, before adding the mixture to the first bowl.

Once the ingredients have been added together, the recipe requires mixing the dough until it is smooth.

“(Optional) Add the sultanas, and mix until evenly distributed,” the recipe states. 

The following step requires removing the dough from the bowl and flattening it before covering it and leaving it to rest for 30 minutes.

After the dough has finished resting, the recipe says to roll out the dough to a thickness of approximately 2.5cm and cut to the desired shape.

According to the recipe, the dough must then rest for an additional 20 minutes, before it is covered with an egg wash.

The scones should then be baked in the oven for 10-12 minutes until golden brown and left to cool before serving with jam and clotted cream.

Written by Robyn Foyster

With over 30 years experience as a journalist and TV producer, Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com.

Robyn was voted one of the 30 most powerful women in media at the 2015 B&T Women In Media Awards.

Previously, Robyn was the Publisher and Editor of Australia's three biggest flagship magazine brands - The Australian Women's Weekly, Woman's Day and New Idea.

Robyn won Editor of the Year at the 2007 Magazine of the Year Award and under her helm The Australian Women's Weekly won the inaugural 2008 Australian Magazine Award for Australia's best mass market magazine and New Idea won the MPA's coveted Magazine of the Year award.

She can be contacted on [email protected]

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