Scones fit for a Queen! The Royal Family’s pastry chef shares the recipe to her famous afternoon tea after this year’s garden parties are cancelled (and the trick is to put jam on FIRST)
- The Queen’s pastry chefs have shared the recipe for Her Majesty’s fruit scones
- Scones are usually served at the garden parties which have been cancelled
- Simple recipe is served with jam and cream – with the jam going on first
- Here’s how to help people impacted by Covid-19
The Queen’s pastry chefs have delighted fans by sharing the recipe to their scones.
Posting to the Royal Family’s official Instagram page, the chefs revealed how to make the fruit scones that are usually served at the Queen’s garden parties.
In the post, they revealed that over the summer more than 27,000 cups of teas, 20,000 sandwiches and 20,000 slice of cakes are consumed during soirees at royal residences, which have this year been cancelled due to the Covid-19 pandemic.
In the simple recipe, the chefs mix flour, baking powder, butter and sugar together in a bowl, before adding eggs and buttermilk, and optional sultanas.
Today would have been the season’s second garden party at Buckingham Palace.
More than 8,000 guests mingle at each of the afternoon events, and people are invited to attend as a way of recognising and rewarding public service.
Last month, the chefs shared how to make cupcakes with either buttercream or royal icing, to celebrate the Queen’s 94th birthday.
HOW TO MAKE THE QUEEN’S SCONES
INGREDIENTS
- 500g Plain Flour
- 28g Baking Powder
- 94g Butter
- 86g Sugar
- 2 Whole Eggs
- 140ml Butter Milk
- 100g Sultanas (Cover in hot water and leave to soak for 30 minutes)
METHOD
- Preheat oven to 180 C
- 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 was the top of the scones
- Bake in the oven for 10-12 minutes until golden brown
- Cool before serving with jam and clotted cream
In a simple 13-step recipe, royal chefs revealed the secret to the queen’s fruits scones
Buckingham Palace has celebrated some of the guests who should have been attending its summer garden parties, and pledged to see them next year instead. Pictured: Queen Elizabeth II and the Duke of Sussex meet guests during a Royal Garden Party at Buckingham Palace in London in 2019
Recipe for the Queen’s cupcakes
The recipe, shared by the official Royal Family Twitter and Instagram accounts, reveals how to create 15 cupcakes – iced with either buttercream or royal icing – that can be enjoyed at home. Pictured, a photo of the cupcakes shared online today
Ingredients
Makes 15
For the cake sponge
- 15g vinegar
- 300ml milk
- 50ml vegetable oil
- 60g butter (melted and cool)
- Two eggs
- 5ml of vanilla essence
- 250g of self-raising flour
- 75 of cocoa powder
- 300g caster sugar
- 10g bicarbonate of soda
- 100g white chocolate chips
- Cupcake cases
For the buttercream topping
- 90g of high percentage dark chocolate
- 100g butter
- 125g icing sugar
For Royal icing
- Pre-made Royal icing
- Food colouring to create different colours
Equipment
- Cupcake cases
- Cupcake tray
Method
- Preheat the oven to 150 C
- Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
- Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
- Slowly add the wet mixture into the dry mixture, little by little
- Ensure the batter is smooth with no lumps
- Finally add the chocolate chips (alternatives could be nuts, dried fruit)
- Lay the cupcake cases onto a tray
- Use a metal spoon to equally divide the mixture into the cases
- Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
- Leave to cool
Buttercream icing method
- Cream the sugar and butter together, until light and creamy
- Add in the warm melted chocolate
- If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)
Royal icing method
- If decorating with royal icing, roll the icing out and cut into circular disks
- Lay the disc over the cupcake and mould to required shape