Buckingham Palace shares the Queen’s fruit scone recipe

Photo by Sharon Smith-Pool/Getty Images
Photo by Sharon Smith-Pool/Getty Images
The Royal Pastry Chefs share the recipes for the classic fruit scones served at Buckingham Palace.

The Garden Parties at Buckingham Palace are celebrated every summer, with guests enjoying classic cakes, sandwiches and tea (including the famous Victoria Sponge Cake).

The Royal Pastry Chefs have shared the Queen’s fruit scone recipe online so you can recreate them at home – a fitting way to honour Her Majesty who passed away at age 96.

As to how to enjoy the Queen’s scones, according to former royal chef Darren McGrady, the Queen liked her her scones with jam first, then a dollop of clotted cream.


500g Plain Flour
28g Baking Powder
94g Butter
86g Sugar
2 Whole Eggs
140ml Butter Milk
100g Sultanas – a type of raisin (Cover in hot water and leave to soak for 30 minutes)


  1. Preheat oven to 180 C
  2. Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed
  3. In a separate bowl, whisk the eggs and buttermilk together
  4. Add the liquid to the crumb mixture
  5. Continue to mix the dough, until it is smooth. (Optional) Add the sultanas, and mix until evenly distributed
  6. Remove the dough from the bowl, flatten the dough and cover
  7. Leave to rest for approximately 30 minutes
  8. Roll out the dough to a thickness of 2.5 cm and cut to desired shape
  9. Rest the scones for another 20 minutes
  10. Gently egg wash the top of the scones
  11. Bake in the oven for 10-12 minutes until golden brown
  12. Cool before serving with jam and clotted cream


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