The Queen’s English Scone Recipe

I love a good challenge when it comes to the kitchen. My latest find is a Classic English Scones Recipe that pairs 225g self-raising flour with cold unsalted butter, a pinch of salt, and caster sugar. Whisk in whole milk and a beaten egg for a tender scone that impresses.

I’m excited to share my take on The Queen’s English Scone Recipe, an authentic treat straight from Buckingham Palace’s official afternoon tea selection. This recipe has been a game changer for me each time I try to recreate those light, tender scones that pair so perfectly with classic tea sandwiches or just a good cuppa.

I start by mixing 225g self raising flour with a pinch of salt and 25g caster sugar then gently work in 55g cold unsalted butter until the mixture becomes crumbly. Adding 150ml whole milk makes the dough wonderfully smooth and pliable.

Once shaped into scones, I brush them with beaten egg for a beautiful golden glaze. Dusting with extra flour gives the perfect finish to these traditional British-style treats.

I promise you, these are the scones you want on your table when you are looking for that perfect mid-afternoon delight. Enjoy experimenting with this classic recipe!

Why I Like this Recipe

I love this recipe cause it’s simple enough to follow, but still feels fancy since it’s from Buckingham Palace. I really enjoy rubbing in the butter by hand – it makes me feel like I’m really putting some love into my scones, and the crumbly texture is just perfect. I also like that the dough turns out sticky but soft, which means my scones end up tender and not too tough even if I mess up a little. Lastly, knowing that these scones come with a rich tradition of afternoon tea really makes me feel special when I bake them.

Ingredients

• Self raising flour offers mainly carbohydrates that make the scone light and airy.
• Cold unsalted butter adds richness and makes the texture extra tender and flavourful.
• Caster sugar sweetens the mix and helps in forming a lovely scone crust.
• Whole milk gives moisture and a rich base for a tender crumb in every bite.
• Egg glaze creates a shiny top making your scones look super inviting.
• Extra flour dusting stops sticky hands and gives a crisp, light exterior.
• A pinch of salt enhances all the flavours by balancing the sweetness perfectly.
• Together these ingredients provide balanced carbs, proteins and fats to create a scrumptious treat.

Ingredient Quantities

• 225g self-raising flour
• 55g cold unsalted butter, cubed
• 25g caster sugar
• 150ml whole milk
• 1 large egg, beaten for glazing
• A pinch of salt
• Extra flour for dusting

How to Make this

1. Preheat your oven to 220°C (or 425°F) and line a baking tray with parchment paper.

2. Sift the 225g of self-raising flour and a pinch of salt onto a clean work surface.

3. Rub the 55g cold unsalted butter (cubed) into the flour using your fingertips, until the mixture looks crumbly.

4. Stir in the 25g caster sugar evenly across the flour and butter mix.

5. Make a little well in the centre and gradually pour in the 150ml whole milk, mixing until you get a soft, sticky dough.

6. Turn the dough out onto an extra-floured surface and gently knead it a couple of times – don’t overdo it or your scones might turn out tough.

7. Pat the dough to about
1.5cm thick, and use a round cutter to stamp out your scones. Place them onto your prepared baking tray.

8. Brush the top of each scone with the beaten egg to give them a nice glaze.

9. Bake in the preheated oven for about 12-15 minutes, until they have risen well and are lightly golden.

10. Allow the scones to cool on a rack for a few minutes before enjoying them with a spot of clotted cream and jam if you fancy.

Equipment Needed

1. An oven to bake your scones
2. A baking tray along with parchment paper
3. A flour sifter or fine sieve to sift the flour and salt
4. A clean work surface with extra flour for dusting
5. Measuring tools like a scale for grams and a jug for the milk
6. A round cutter to stamp out your scones
7. A pastry brush for glazing the tops with beaten egg
8. A cooling rack to let your scones cool before serving

FAQ

The Queen’s English Scone Recipe Substitutions and Variations

• If you dont have self-raising flour, you can mix plain flour with about 1½ teaspoons of baking powder per 225g of flour
• You can swap the cold unsalted butter with an equal amount of chilled margarine or coconut oil (this might slightly change the taste)
• If caster sugar isn’t available, granulated sugar can work in its place, though the texture might be a bit different
• For whole milk, you could use semi-skimmed milk or even buttermilk if you prefer a slightly tangy flavor
• If you dont have an egg for glazing, brushing the scones lightly with milk can still give you a nice, golden finish

Pro Tips

1. Make sure your butter stays super cold while you’re working with it. If it starts to warm up and melt into the flour, your scones might not come out as light and crumbly as you want them to be.
2. Be really careful when kneading the dough. Mixing it too much can end up making your scones tough and dense, so just fold it in gently until everything is combined.
3. When you’re dusting your work surface with extra flour, use just a little bit. Too much flour can dry out the dough and result in scones that come out a bit heavy.
4. Brush the egg glaze right before you put the scones in the oven. This helps them get a nice shiny top and a pretty even browning, but if you do it too early, the glaze might run off or stick weirdly.