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



Heat the oven to 200C/ gas mark 6
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 breadcrumblike mixture. Then add the sugar.
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.
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.
Allow to cool before topping with jam and cream.

Many thanks again to Nadia for sharing this Royal Cream tea recipe!


Why not try your hand at these scones for a special occasion like  The Big Lunch / The Big Jubilee Lunch?  If you haven't already, get your free pack today!