About this project
These delightful fruity scones are the ones you will find served for afternoon tea at The Orangery at Kensington Palace. The recipe pays tribute to Queen Anne, who built the magnificent glass structure to house her collection of citrus trees. Serve them in true British style – with clotted cream and jam.
Tea Fit for a Queen by Historic Royal Palaces Enterprises Limited
Published by Ebury Press
Filled with recipes that have stood the test of time as well as fascinating anecdotes and tales, Tea Fit for a Queen reveals how the tradition of afternoon tea started in royal Britain. Over 40 charming recipes include everything from delicate finger sandwiches to Victoria sponge cake, Chelsea Buns and a Champagne Cocktail.
In these pages learn about the infamous royals and their connection to the history of tea; why jam pennies were Queen Elizabeth II's favourite tea time treat and how mead cake came to be served during Henry VIII's reign. Discover what cake William and Catherine selected for their wedding and hear why orange-scented scones became a royal tradition at Kensington Palace. Tea Fit for a Queen presents a taste of palace etiquette to take home.© 2018 Historic Royal Palaces Enterprises Limited / Ebury Press · Reproduced with permission. · Tea Fit for a Queen by Historic Royal Palaces (Ebury Press, hardback £10) All food photography: Jan Baldwin
Preheat the oven to 220°C/gas 7. Line a baking sheet with baking parchment.
Sift the flour into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, orange zest and currants.
Make a well in the centre and pour in the buttermilk and milk. Use a round-bladed knife to stir everything together to make a rough dough. Bring it together with your hands then tip it gently on to a board and knead it lightly and quickly until the dough is smooth.
Pat down and shape into a round about 2.5cm thick. Cut out rounds using a 6cm cutter, re-rolling the dough as necessary, then place on the prepared baking sheet. Brush with a little milk and bake in the oven for 15 minutes, until just golden, then remove from the oven and transfer to a wire rack to cool. Serve with clotted cream and jam. Store in an airtight container for up to three days.