A sweet afternoon snack doesn’t get more British than a fruit scone loaded with cream and jam.
While there’s no shortage of recipes for this afternoon tea staple, they don’t get much easier than this royal-approved formula.
The recipe is traditional and loved by the Royal Pastry Chefs, who make thousands of juicy fruit scones every summer to serve at Buckingham Palace.
Made with just seven simple ingredients—many likely already in your kitchen cupboard, the scones are perfect for whipping up without going to the shops.
Baking the scones takes just over 10 minutes, but the royal secret is to allow plenty of time for the raw dough and the cooked scones to rest.
Method
Fruit scones can be made with almost any dried fruit, but the traditional recipe calls for sultanas. While many people throw these into the dough dry, the Royal Pastry Chefs have a better method.
They recommend placing 100g of sultanas in a bowl and covering them with hot water from a cooled kettle. Leave them to soak for 30 minutes to become plump and juicy—the result is worth it.
Meanwhile, preheat the oven to 180C, then make a start on the dough. You’ll need a large mixing bowl, a sieve, a wooden spoon, or an electric whisk.
Add the flour, baking powder, butter and sugar to the bowl and mix until a crumb is formed. In a separate bowl or jig, whisk together the eggs and buttermilk.
Carefully add the liquid ingredients to the crumb mixture and continue to mix the dough until its smooth.
Now drain the soaked sultanas from the water and add to the dough, stirring so they’re evenly distributed.
Remove the dough from the bowl, flatten it onto a clean work surface, and cover it with a tea towel. Leave it to rest for about 30 minutes.
Take the rested dough and roll it onto the work surface to a thickness of 2.5cm before cutting it into several circles or your desired shape.
Place the scone circles onto a baking tray lined with greaseproof paper, and then rest them at room temperature for another 20 minutes.
Gently egg-wash each scone, then bake them in the oven for 10 to 12 minutes until golden brown. Cool the baked scones before serving with jam and clotted cream.
