Former chef to the Queen shows how to make the same Tea Scones she has every day

May 28, 2020

3 ½ cups all purpose flour
4 tsp baking powder
1 stick soft butter
½ cup plus 1 Tbs granulated sugar
1 Egg
1 Cup Buttermilk

¾ – 1 cup raisins, currants or sultanas (if making fruit scones) Soak in hot water for 15 minutes to plump them up. Drain water and then add the fruit to the mix (#3). Folding into mixture.
1 egg yolk for glazing



1) Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar.

Add and rub in the butter until it resembles fine breadcrumbs.

2) Make a well in the center and add the beaten egg and about ¾ cup of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.

3) If the mixture is a little dry add more of the remaining milk gradually. (You don’t want the mix too dry, or too set that it sticks to the rolling pin.) If adding fruit, fold them in here, making sure to evenly distribute the fruit throughout the mixture.

4) Lightly dust the table with flour and roll out the dough to about 1 ” thick. Then cut using a 2″ round cookie cutter. Place on a baking sheet about 1″ apart and brush the tops with the beaten egg yolk.

5) Bake for about 15 – 20 minutes. When cooked, lift onto a wire rack to cool.

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