The Head Chef of the Royal Household has shared a recipe that is loved by the family and perfect for summer. Chef Mark Flanagan, who catered for the weddings of William and Catherine as well as Harry and Meghan, has now shared his 'simple recipe for scones.' Hailed as a 'tea-time classic,' it encourages people to make these 'indulgent' treats and poses a 'great dilemma: is it cream or jam first?'
Royal Garden Parties
According to the Royal Family website, each year at garden parties across Royal Residences, more than 27,000 cups of tea, 20,000 sandwiches, and 20,000 slices of cake are enjoyed. During these events, pastry chefs make and serve delicious fruit scones, which are 'traditionally served at Buckingham Palace every summer.' Below are two recipes: plain scones and scones with sultanas.
Royal Family Plain Scones - Full Recipe
Ingredients: 250g plain flour, 3 teaspoons baking powder, 45g unrefined caster sugar, 50g unsalted butter (chilled and cubed), 1 free-range egg, 70ml buttermilk, pinch of salt, 1 extra egg yolk and pinch of salt for egg wash, jam, clotted cream. Equipment: 5 cm plain round cutter.
Method: Preheat oven to 220°C (425°F, gas mark 7). Sift flour, salt, sugar, and baking powder into a large bowl. Add chilled diced butter and rub into dry ingredients using fingertips. Once incorporated, add buttermilk and egg until a soft, slightly sticky dough forms. Remove dough onto a lightly floured surface and roll to 2 cm thickness. Dip cutter in flour and cut out scones, placing them spaced on a baking tray. Invert scones for even rising. Brush tops with egg wash. Bake on middle shelf for about 10 minutes until golden brown. Cool on a wire rack.
Royal Family Fruit Scones - Full 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. In separate bowl, whisk eggs and buttermilk. Add liquid to crumb mixture and mix until smooth. Add sultanas if desired and mix evenly. Remove dough, flatten, cover, and rest for 30 minutes. Roll to 2.5 cm thickness and cut shapes. Rest scones for another 20 minutes. Egg wash tops. Bake for 10-12 minutes until golden brown. Cool before serving with jam and clotted cream.
