We Found the Go-to Scone Recipe of the Royal Family—and It Actually Looks Pretty Simple

By the looks of social media and Google search trends, many of us are continuing to make those sourdough loaves, banana breads and cinnamon rolls at home. Whether you're still stress baking (guilty!) or have simply made the pandemic hobby a habit, many of us are feeling ready to apply for The Great British Baking Show.

To help you continue on your quest, the royal chefs at Buckingham Palace have released their beloved fruit scone recipe that is typically served at summer palace garden parties. As part of their #royalbakes series on Instagram, they dished on the recipe and even shared a how-to video:

We sought out the specifics on the teatime treat on the official royal website, and have translated it as closely as possible from metric to U.S. measurements so you can give it a go even if you don't own a kitchen scale. Although we highly recommend investing in one, like this Oxo Digital Food Scale ($29.99, target.com) to make future baking projects foolproof.

Related: 13 Easy, Healthy Scone Recipes That Are Sweet and Delicious

Pair with a freshly brewed cup of tea to complete the experience and feel like the true queen or king you are.

• 4 cups all-purpose flour

• 2 tablespoons baking powder

• 6½ tablespoons butter

• 7 tablespoons sugar

• 2 eggs, plus 1 additional egg for egg wash

• 9 tablespoons buttermilk

• Optional: ⅔ cup golden raisins, covered in hot water and allowed to soak for 30 minutes before draining

• Optional: 1 tablespoon heavy cream or milk

• To serve: Jam and clotted cream

1. Preheat oven to 350° F.

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 egg mixture to the crumb mixture.

5. Continue to mix the dough, until it is smooth.

6. If using, add soaked and drained golden raisins, 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 1 inch and cut to desired shape.

10. Rest the scones for another 20 minutes.

11. To make egg wash, crack final egg in a small bowl and beat with 1 tablespoon water (or heavy cream or milk, if using). Using a pastry brush, gently coat top of scones with the egg wash.

12. Bake in the oven for 10 to 12 minutes until golden brown

13. Cool before serving with jam and clotted cream.