The Head Chef of the Royal Household has revealed a recipe cherished by the family, perfect for summer months. Chef Mark Flanagan, who prepared wedding feasts for William and Catherine, Prince and Princess of Wales, as well as Prince Harry and Meghan Markle, Duke and Duchess of Sussex, has unveiled his "simple recipe for scones." Described as a "tea-time classic," the recipe encourages people to whip up these "indulgent" delights while tackling the age-old dilemma: cream or jam first?
Royal Garden Parties and Scones
According to the Royal Family website, garden parties at Royal Residences see over 27,000 cups of tea, 20,000 sandwiches, and 20,000 slices of cake consumed annually. At these gatherings, pastry chefs prepare fruit scones, "traditionally served at Buckingham Palace every summer." Two recipes cater to all tastes: plain scones and scones with sultanas.
Plain Scones Recipe
Ingredients:
- 250g (1 7/8 cups) plain flour
- 3 teaspoons baking powder
- 45g (¼ cup) unrefined caster sugar
- 50g (¼ cup) unsalted butter, chilled and cubed
- 1 free-range egg
- 70ml (¼ cup) buttermilk
- Pinch of salt
- 1 extra egg yolk and a pinch of salt for egg wash
- Jam and clotted cream to serve
Equipment: 5 cm / 2" plain round cutter
Method:
- Preheat oven to 220ºC (425ºF, gas mark 7).
- Sift flour, salt, sugar, and baking powder into a large bowl. Add chilled butter and rub into dry ingredients using fingertips until incorporated.
- Gently add buttermilk and egg to form a soft, slightly sticky dough.
- Turn dough onto a lightly floured surface. Roll to 2 cm thickness. Cut scones with floured cutter, placing them evenly on a baking tray. Invert scones for even rising.
- Brush tops with egg wash, avoiding sides. Bake on middle shelf for about 10 minutes until golden brown. Cool on a wire rack.
This recipe is taken from Royal Collection Trust.
Fruit Scones Recipe
Ingredients:
- 100g sultanas (soaked in hot water for 30 minutes)
- 500g plain flour
- 28g baking powder
- 94g butter
- 86g sugar
- 2 whole eggs
- 140ml buttermilk
Method:
- Preheat oven to 180°C.
- Mix flour, baking powder, butter, and sugar until crumbly.
- Whisk eggs and buttermilk separately; add to crumb mixture and mix until smooth. Optionally add sultanas.
- Remove dough, flatten, cover, and rest for 30 minutes.
- Roll to 2.5 cm thickness, cut into shapes, and rest for 20 minutes.
- Brush tops with egg wash. Bake for 10-12 minutes until golden brown. Cool before serving with jam and clotted cream.
This recipe is taken from Royal.uk.
