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Nadia Sawalha's Royal Scones

Nadia Sawalha’s Royal Scones

Is there anything more British than a cream tea? We think not. Thanks Nadia Sawalha for the recipe!


Makes 4 scones

  • 350g self-raising flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 90g butter, cubed
  • 2 tbsp caster sugar
  • 175ml buttermilk
  • 1 egg, whisked To serve
  • Lashings of jam and cream


Nadia Sawalha's Royal Scones
Step 1

Heat the oven to 200C/ gas mark 6

Step 2

Put the flour, baking powder and salt into a bowl and give it a mix. Add the butter and rub it in until you end up with a breadcrumb like mixture. Then add the sugar.

Step 3

Pour in the milk and stir in quickly with a metal knife. Add a bit more flour if it is too wet. Flour a suitable surface and shape into a 4cm deep square.

Step 4

Using a 6cm cutter, cut out four scones. Put them onto a baking tray and brush with a beaten egg. Bake for around 10 minutes.

Step 5

Allow to cool before topping with jam and cream.

Nadia Sawalha

Many thanks again to Nadia for sharing this Royal Scones recipe!