The Queen’s Favorite Scone Recipe

If anyone knows a good scone, it’s the Queen! Today we’re sharing her go-to recipe from her former private chef and you’ll love it!
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When it comes to perfect English Scones, who’s would be the best? Today we’re sharing the Queen’s favorite scone recipe made by her former private chef Darren McGrady. He spent an impressive 11 years rattling pans in Buckingham Palace.

For four years he was Royal Chef to Princess Diana, William, and Harry. He says this is the Queen’s go-to recipe! If you loved our 3 ingredient lemonade scones or Trish’s perfect biscuits, we urge you to try the Queen’s.

Top Image via Express UK

Do You Put Jam Or Cream On Scones First?

We were completely unaware that this was even a question but apparently it is! Darren McGrady was asked this very question by Express UK News and here’s what he had to say.

“ALWAYS jam first on the scones – I spent 11 years making them for the royal tea tent. Have a look in the royal tea tent at how it should be done properly.”

– Darren McGrady

Queens Favorite Tea Scones Ingredients

Makes about 16

    • 3 ¼ cups all-purpose flour (450grams)
    • 1 stick soft butter (113grams)
    • ½ cup plus 1 Tbs granulated sugar
    • 4 tsp baking powder
    • 1 egg
    • ¾ – 1 ¼ cups of milk
    • 1 cup raisins (if making fruit scones)
    • 1 egg yolk for glazing

Queen’s Favorite Scones Video Tutorial

via Darren McGrady, Youtube.

Are you ready to learn how to make the Queen’s favorite Scones? Darren McGrady is here to step you through achieving the perfect fluffy scone.

You will earn plenty of kitchen kudos from your friends at your next garden party! To see Darren in action, click Play to view now ^

How To Make Queens Favorite Scone Recipe

via Darren McGrady, Youtube.

1. Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar.

Add and rub in the butter until it resembles fine breadcrumbs.

2. Make a well in the center and add the beaten egg and about ¾ cup

of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.

3. If the mixture is a little dry add more of the remaining milk gradually

. (You don’t want the mix too dry, or too set that it sticks to the rolling pin.)

4. Lightly dust the table with flour and roll out the dough to about 1 ” thick. Then cut

using a 2″ round cookie cutter. Place on a baking sheet about 1″ apart and brush the tops

with the beaten egg yolk.

5. Bake for about 15 – 20 minutes. When cooked, lift onto a wire rack to cool.

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