"Because our tea time deserves nothing less than perfection, this is the official Buckingham Palace recipe for English scones, adapted for American kitchens (think: grams, milliliters, and Celsius measurements to cups and Fahrenheit.) A buttery, tender scone dotted with golden raisins. Best served warm."
Royal English Scones
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Prep time: 1hr
Cook time: 10mins
Serves or Makes: 12
Recipe Card
ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 7 tablepoons cold, unsalted butter, cut into small pieces
- 1/2 cup sugar
- 3 eggs
- 2/3 cup buttermilk
- 2/3 cup golden raisins
Method
Step 1
If using, soak the raisins in hot water for 30 minutes. Drain before adding to the recipe.
Step 2
Mix the flour, baking powder, butter and sugar together in a bowl until crumbly. Work the butter into the dough a bit, as you would pie dough.
Step 3
In a separate bowl, whisk two eggs and the buttermilk together. Add the liquid to the crumb mixture. Add the raisins, if using, and mix until evenly distributed. Continue to mix the dough by hand until smooth.
Step 4
Remove the dough from the bowl onto a clean countertop lightly dusted with flour. Flatten the dough to a 1” thickness and cover. Leave to rest for approximately 30 minutes in the refrigerator. Remove the dough from the refrigerator and cut to the desired shape using a round biscuit cutter.
Step 5
Preheat the oven to 360°F. Cover and rest the scones for another 20 minutes in the fridge. Whisk the third egg and gently egg wash the top of the scones with a pastry brush.
Step 6
Bake on baking sheets for about 10 to 12 minutes, give or take, until golden brown. Leave at least 1" of space between each scone. Cool before serving with jam and clotted cream.