Following the popularity of Her Majesty’s Drop Scones recipe, we’re following up with a truly royal recipe for this tasty snack.
This recipe from Royal Teas: Seasonal Recipes from Buckingham Palace by the Queen’s chef Mark Flanagan can be enjoyed just as it is, but is equally moreish with jam, or even with cheese.
- 150ml (5/8 cup) boiling water
- 2 Earl Grey teabags
- 120g (5/8 cup) soft brown sugar
- 250g (1 1/4 cups) mixed dried fruit (golden sultanas, dried apricots, raisins and currants)
- 180g (1 1/3 cups) plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice
- 1.5 free-range eggs (75g)
- Warmed honey to glaze
Equipment: 900g/2lb loaf tin
See also: The Queen’s Recipe for Drop Scones
- Pour the boiling water over the teabags and allow to infuse for 10 minutes, then remove the teabags, add the sugar and the dried fruit. Ideally leave the fruit to soak for 12 hours.
- Preheat the oven to 170ºC (325ºF, gas mark 3).
- Prepare the metal loaf tin by greasing with butter and lining the bottom and sides with baking paper. Place the lined tin on to a flat, heavy-duty baking tray and leave to one side until required.
- Mix all of the dry ingredients in a bowl, then add the eggs and soaked fruit. Once all the ingredients are fully combined, spoon into the prepared loaf tin. Place on the middle shelf of the preheated oven and bake for 30 minutes, or until the loaf turns a golden brown colour.
- When the loaf is almost baked, remove from the oven and liberally brush warm honey all over. Return to the oven for a further 10 minutes until a golden glossy appearance is achieved.
- Allow to cool before removing from the loaf tin.