Scones recipe/How to make scones/How to bake scones/South African scones recipe/Easy scone recipe
Easy to make delicious scones. Enjoy the scones anytime of the day.
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Royal Tea Scones | Queen's Castle Cooking
Today we made the scones that were a part of the late Queen Elizabeth II’s daily tea service. We have it on the authority of Darren McGrady, former royal chef, that these scones were served religiously each day, alternating between fruit scones or plain. McGrady suspected that the Queen didn’t actually like scones. Because while she insisted on them as part of her tea, she never, ever ate them. Instead, at the end of her daily tea, the Queen would take a scone and crumble it onto the floor for the corgis who seemed to quite like them. Serve warm with lots of butter or cool and split them in half and fill with strawberry preserves, clotted cream, or whipped cream.
Recipe:
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The Queen's Scones
I found the Queen's Scones on the Town and Country website. I looked over the ingredients and decided to make them right away for Mk's birthday breakfast.
Idea Source
The Recipe
250g of all purpose flour
14g of baking powder
47g of butter
43g of sugar
1 beaten egg
70ml (73g) of buttermilk
50g of sultanas (white raisins) soaked for 30 minutes in hot water
1 beaten egg for egg wash
Preheat oven to 365F.
- Combine dry ingredients.
- Use a food processor to pulse the butter into the dry ingredients. We want the butter to end up about pea sized.
- Add egg and buttermilk to dry ingredients and mix until just combined (no streaks of dry flour.
- Turn dough out on the counter and pat into a round disk. Cover and allow the dough to rest for 30 minutes. The dough will get sticky.
- Roll dough to about 1 inch. Cut scones into desired shapes and place on a baking sheet. Cover and allow to rest for 20 minutes.
- Apply egg wash and bake for 10-12 minutes.
- Enjoy.
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Queen Elizabeth's Drop Scones | SCOTTISH PANCAKE RECIPE
Please take note that this is only half the volume and slightly adjusted from the original recipe. If you are preparing for more people, you can just double the quantity or follow the original recipe as also stated below.
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INGREDIENTS: (Half batch)
• 1 large egg, room temperature
• 2 tablespoons superfine sugar
• ½ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cream of tartar
• 2 tablespoons butter, melted
• extra butter for your pan
ORIGINAL RECIPE & QUANTITY BELOW:
Ingredients for the Queen's drop scones
• 4 teacups flour
• 4 tablespoons caster sugar
• 2 teacups milk
• 2 whole eggs
• 2 teaspoons bicarbonate of soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter
NOTES:
1. COOKING TIME – Approximately 2-3 minutes or until bubbles starts to appear on the sides. Flip and cook for another minute or until lightly brown
2. The perfect time to drop the scones is when the butter starts to bubble. Actual cooking time may vary depending on the size of your scones
3. SERVING – Serve the way you like! Mine is simple, butter and syrup are enough and sometimes peanut butter on the side ????
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Best regards,
Romel from The Introvert Kitchen