• Difficulty Easy
  • 7 Ingredients
  • Love

These are scones fit for a Queen. The monarch’s pastry chefs of Buckingham Palace have shared the top-secret recipe for Royal fruit scones and we are royally charmed.

These royal fruit scones are usually one of the most popular treats served at the Queen’s garden parties.

In a post on the Royal Family’s social media pages, the chefs shared that they serve over 27,000 cups of teas, 20,000 sandwiches and 20,000 slices of cakes during Garden Party season in the summer.

Since these festive outdoor events have been cancelled this year due to COVID-19, the pastry chefs have decided to reveal their royal fruit scones recipe so we can all make these sublime treats at home.

Over 8,000 guests drink tea, mingle and munch at the special palace soirees, which are held to recognise and reward outstanding public service.

In this simple royal fruit scones recipe, the Queen’s bakers use top quality ingredients to make the scone dough. They suggest adding sultanas as an added treat, but this is optional.

While there is an ongoing worldwide debate as to whether the cream or jam goes onto the scone first, the photos released by the palace clearly show the cream is dolloped on the scone first, followed by a generous helping of your favourite jam.


  • 500g Plain Flour
  • 28g Baking Powder
  • 94g Butter
  • 86g Sugar
  • 2 eggs
  • 140ml Butter Milk
  • 100g Sultanas (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
  6. (Optional) Add the sultanas, and mix until evenly distributed
  7. Remove the dough from the bowl, flatten the dough and cover
  8. Cover and leave to rest for approximately 30 minutes
  9. Roll out the dough to a thickness of 2.5 cm and cut to desired shape
  10. Rest the scones for another 20 minutes
  11. Gently brush egg on the top of the scones
  12. Bake in the oven for 10-12 minutes until golden brown
  13. Cool before serving with jam and clotted cream

  • Scones are such a lovely treat. With jam and cream they are divine :)


  • I was going to make scones over the weekend (good weather for it) and I love the addition of sultanas


  • This is so good to see!


  • These sound interesting


  • Oooh I’m usually a lemonade scone person because it’s quicker compared to this recipe but these look well worth trying especially if it’s literally fit for a queen!


  • The old jam or cream first debate – does it make a difference to the taste I wonder? Probably not?

    • Scones taste delicious with jam and cream regardless of how the jam and cream is topped on the scones.

      • My point exactly! It seems like such a weird thing to debate when ultimately it tastes amazing either way!


  • Oh wow. A royal recipe. That’s so cute to see!
    I also put jam first, and cream afterwards.


  • Scones are a favourite in my household, will have to definitely give this recipe a go.


  • Love scones, definitely now that the colder weather has arrived – i find it very hard to spread the jam of the cream is on first – so definitely jam first then cream :)


  • Love scones…but the jam definetely has to go on first!


  • A very simple recipe – we love scones – and we always put the jam on first!


  • Recipe looks very simple. I love scones but I always spread jam first and then a dollop of cream this is how I like it.


  • Hubby and I love scones so will definitely be making these!
    Also it’s a debate between us as well as to which comes first – the jam or the cream.
    I always put cream first and he puts jam because he reckons the jam doesn’t spread onto the cream but I argue to dollop it.
    Now I win Ahahaha


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