Queen Elizabeth’s Royal Chef Shared the Recipe for Her Favorite Summertime Scones (Video)

If you’ve been spending your quarantine baking everything under the sun we have one more sugary challenge for you: Make a scone worthy of the Queen’s palate.

In May, the British royal family took to Instagram to share their favorite recipe for fruit scones, noting the tasty treat is often served during the summertime garden parties at their home.

“Every year at Garden Parties across The Royal Residences, over 27,000 cups of coffee, 20,000 scones, and 20,000 slices of cake are consumed,” the Instagram post explained. “The Royal Pastry Chefs are happy to share their recipe for fruit scones, which traditionally would be served at Buckingham Palace every summer.”

The ingredients are simple enough, with a mix of flour, baking powder, butter, sugar, eggs, and buttermilk. The only wildcard is finding sultanas. As Kitchn explained, sultanas are a type of raisin made from “various varieties of seedless white-fleshed grapes.” The fruit is a pale yellow color and are often called “golden raisins.” They are slightly sweeter than traditional raisins, but that sweetness certainly lends itself well to this fruity scone recipe.

Want to give the recipe a try for yourself and eat just like you’re the Queen of England? Check out the Instagram video showing the step-by-step process as well as the written directions provided by the pastry chef below.

How to make the Queen's Royal Garden Party Scones

Ingredients:

-500 g Plain Flour

-28 g Baking Powder

-94 g Butter

-86 g Sugar

-2 Whole Eggs

-140 ml Butter Milk

-100 g Sultanas (Cover in hot water and leave to soak for 30 minutes)

Instructions:

-Preheat oven to 180 C (355 F)

-Mix the flour, baking powder, butter, and sugar together in a bowl, until a crumb is formed

-In a separate bowl, whisk the eggs and buttermilk together

-Add the liquid to the crumb mixture

-Continue to mix the dough, until it is smooth

-(Optional) Add the sultanas, and mix until evenly distributed

-Remove the dough from the bowl, flatten the dough and cover

-Leave to rest for approximately 30 minutes

-Roll out the dough to a thickness of 2.5 cm and cut to desired shape

-Rest the scones for another 20 minutes

-Gently egg wash the top of the scones

-Bake in the oven for 10-12 minutes until golden brown

-Cool before serving with jam and clotted cream