Royal English Scones (Buckingham Palace Recipe)

Ingredients

Ingredient notes & substitutions

Cold butter:

Keep it fridge-cold and cube it small — cold butter is what creates those flaky layers, so don't let it soften while you measure everything else.

Buttermilk:

Its acidity tenderizes the crumb and reacts with the baking powder for lift; in a pinch, use 1 cup milk with 1 tablespoon lemon juice or vinegar stirred in and left 5 minutes.

Sultanas:

These golden raisins are milder and less chewy than dark raisins; they're optional, so leave them out for plain scones or swap in dried currants or chopped dried apricots.

Baking powder:

4 teaspoons is a generous amount and it's what gives these their signature tall rise, so make sure yours is fresh and not sitting half-used in the back of the pantry.

Eggs:

Two eggs go into the dough for richness and structure, while a third is reserved just for brushing the tops to get that shiny, golden-brown finish.

Clotted cream:

Look for it near specialty or British foods in the grocery store, or order it online; if you truly can't find it, whipped mascarpone is a decent stand-in.

Method

1. 1

   Whisk the flour, baking powder, salt and sugar in a large bowl, then rub in the cold cubed butter with your fingertips until the mixture looks like large peas in sand.

2. 2

   Whisk the 2 eggs and buttermilk together, pour into the flour mixture and stir until it just comes together, adding the sultanas if using.

3. 3

   Flatten the dough to about 1 inch thick, cover, and chill in the fridge 30–45 minutes.

4. 4

   Turn onto a lightly floured surface and cut straight down with a 2-inch round cutter — don't twist. Gather scraps, re-roll once for a couple more.

   
5. 5

   Set the scones on a lined baking sheet, cover, and chill another 20 minutes (this is the secret to a tall, even rise).

6. 6

   Preheat the oven to 400°F (200°C). Brush the tops with the beaten egg wash.

7. 7

   Bake 12–15 minutes, until risen and light golden. Cool on a wire rack.

   
8. 8

   Serve warm or at room temperature with clotted cream and strawberry jam.

   
9. 9

   Best English afternoon Tea..

   
10. 10

    bon appetit

    

Variations to try

• Swap sultanas for dried cranberries or blueberries for a tangier, brighter scone
• Add 1 tablespoon orange or lemon zest to the dry ingredients for a citrusy twist
• Make them cheese scones instead: skip the sugar and sultanas, and fold in 3/4 cup grated sharp cheddar plus a pinch of black pepper
• For a dairy-free version, use a plant-based butter and full-fat coconut milk with a splash of lemon juice in place of buttermilk

Storage & make-ahead

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To freeze, freeze the unbaked, cut scones on a tray until solid, then transfer to a freezer bag for up to 2 months — bake straight from frozen, adding a couple extra minutes. Leftover baked scones also freeze well; thaw at room temperature and warm in a 300°F oven for 5-8 minutes to bring back that fresh-baked texture before serving with cream and jam.

Frequently asked questions

Why do the scones need to chill twice?

The first chill firms up the whole slab of dough so it's easier to cut cleanly, and the second chill re-solidifies the butter after handling and cutting. Cold butter is what creates steam pockets in the oven, giving you that tall, flaky rise instead of flat, dense scones.

Can I make the dough ahead of time?

Yes — you can prepare the dough through step 3, wrap it well, and refrigerate overnight, or cut the scones and refrigerate them, covered, for several hours before baking. Just brush with egg wash right before they go in the oven.

My scones came out lopsided — what happened?

This almost always comes from twisting the cutter instead of pressing straight down and lifting straight up. Twisting seals the edges and prevents the layers from rising evenly, so a clean, single press is key.

Can I skip the sultanas?

Absolutely — the recipe notes them as optional, and plain scones are just as delicious with clotted cream and jam. Just fold in whatever mix-in you like, or leave the dough plain for a classic base.