There’s something undeniably regal about traditional English scones. They bring a sense of elegance to the table—fluffy, lightly sweet, and perfectly paired with clotted cream and jam. Whether you’re throwing a tea party, planning brunch, or simply craving a cozy afternoon treat, this royal scone recipe will have you feeling like you’re dining at Buckingham Palace.
And the best part? You don’t need to fly across the pond to enjoy them. These British tea scones come together with simple pantry ingredients and a little love. So tie on your apron, pop the kettle on, and let’s get baking.
Why You’ll Love These Traditional English Scones
This isn’t just any scone recipe—this is the Buckingham Palace scones recipe. With the perfect balance of tenderness and structure, they bake up tall, golden, and delicately crisp on the outside. The inside? Dreamy and soft with just a hint of sweetness. And with or without raisins, they’re absolutely divine.
Ingredients:
- 3 1/2 cups (500 g) all-purpose flour
- 2 tbsp + 1 tsp (24 g) baking powder
- Pinch of salt
- 7 tbsp (94 g) cold unsalted butter, cut into small pieces
- 1/2 cup (86 g) sugar
- 3 eggs, divided
- 3/4 cup (175 ml) buttermilk, minus 1 tbsp
- 2/3 cup (100 g) sultanas or golden raisins (optional)
How to Make the Perfect Royal Scone Recipe
- Soak your fruit (if using): Soak sultanas or golden raisins in hot water for 20–30 minutes. Drain and set aside.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in the butter: Rub the cold butter into the flour mix with your fingertips until it resembles coarse sand with pea-sized bits.
- Add wet ingredients: In another bowl, whisk 2 eggs with the buttermilk. Add to the flour mixture. Stir just until combined, gently folding in raisins if using.
- Knead and chill: Knead lightly until smooth (avoid overworking!). Flatten the dough to 1 inch thick. Cover and chill for 30–45 minutes.
- Cut and chill again: Use a round cutter (2 to 2 1/4 inches) to cut out rounds. Place on a parchment-lined baking sheet. Chill for another 20 minutes.
- Bake: Preheat oven to 400°F (205°C). Beat the remaining egg and brush it on top of each scone. Bake 12–15 minutes or until golden.
- Cool and serve: Let cool slightly on a wire rack. Serve warm with clotted cream and jam.
Olivia’s Afternoon Tea Tale
This recipe made its grand debut in my kitchen during a cozy winter when my daughter and I decided to host our own “Royal Tea.” We pulled out my grandmother’s floral china, donned our best cardigans, and made these traditional English scones. It quickly became a ritual for us. Even now, when life feels a bit too hectic, baking these scones brings back that sweet, calm magic.
Tips for the Best British Tea Scones
- Cold butter = flaky scones: Don’t let it soften!
- Don’t overwork the dough: Handle just enough to bring it together.
- Chill the dough twice: This helps keep the scones tall and tender.
- No buttermilk? Mix milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
What to Serve with Buckingham Palace Scones
Traditional scones were made for jam and clotted cream. If you can’t find clotted cream, try whipped cream cheese or mascarpone. Pair with a proper cup of English breakfast tea, Earl Grey, or your favorite herbal blend. Hosting a tea party? Add cucumber sandwiches, lemon curd, and shortbread cookies to complete the spread.
How to Store Your Traditional English Scones
These scones are best the day they’re baked but can be stored in an airtight container for up to 2 days. To revive them, warm in a 300°F oven for 5 minutes. They also freeze beautifully: wrap tightly and freeze for up to 2 months. Thaw overnight and warm before serving.
FAQs
Can I skip the raisins?
Absolutely. They’re traditional but totally optional.
Can I make them ahead of time?
Yes! Shape and chill the dough rounds. Bake fresh the next day.
Can I use milk instead of buttermilk?
You can, but the acidity in buttermilk really improves the texture. DIY buttermilk works too!
How do I get a tall rise?
Use a sharp cutter and avoid twisting it. Chill your dough thoroughly.
Final Thoughts from the Tea Table
Traditional English scones are more than just a baked good—they’re a pause in your day, a taste of tradition, and a simple pleasure that feels downright luxurious. Whether you’re sipping tea with friends or just treating yourself, this royal scone recipe adds a little elegance to any occasion. Bake a batch, take a bite, and channel your inner duchess.
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Fit for a Queen: Traditional English Scones Worthy of Royal Tea
- Total Time: 1 hour 30 minutes
- Yield: 10–12 scones 1x
- Diet: Vegetarian
Description
These traditional English scones are tender, golden, and lightly sweet—perfect for a proper tea time or elegant brunch. With flaky layers and a soft crumb, they pair beautifully with jam and clotted cream. This royal scone recipe uses simple ingredients and delivers bakery-quality results right from your kitchen.
Ingredients
-
3 1/2 cups (500 g) all-purpose flour
-
2 tbsp + 1 tsp (24 g) baking powder
-
Pinch of salt
-
7 tbsp (94 g) cold unsalted butter, cut into small pieces
-
1/2 cup (86 g) sugar
-
3 eggs, divided
-
3/4 cup (175 ml) buttermilk, minus 1 tbsp
-
2/3 cup (100 g) sultanas or golden raisins (optional)
Instructions
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Soak sultanas in hot water for 20–30 minutes if using. Drain and set aside.
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In a large bowl, whisk together flour, baking powder, salt, and sugar.
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Rub in the cold butter until the mixture resembles coarse sand.
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In a separate bowl, whisk 2 eggs with buttermilk. Add to dry ingredients and mix until just combined. Fold in raisins if using.
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Knead gently until smooth. Flatten to 1-inch thick, cover, and chill for 30–45 minutes.
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Use a 2 to 2¼-inch round cutter to cut scones. Place on parchment-lined baking sheet and chill again for 20 minutes.
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Preheat oven to 400°F (205°C). Beat remaining egg and brush tops. Bake 12–15 minutes until golden.
-
Cool slightly and serve with clotted cream and jam.
Notes
Keep butter cold and handle dough gently for best texture.
Double chilling helps the scones rise tall and even.
No buttermilk? Use 3/4 cup milk with 1 tbsp lemon juice or vinegar.
Raisins are traditional but optional.
- Prep Time: 20 minutes (plus 50–60 minutes chilling)
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Tea Time
- Method: Baking
- Cuisine: British