Scones for the Royal Wedding
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is my mother's recipe, and they really are good enough to woo a prince. As a bonus, they're easy as pie (should be easy as scones) and come together very quickly.
  • 1¾ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 4 ounces (1/2 cup, or 1 stick) butter
  • ½ cup buttermilk
  • ⅓ c. currants (optional)
  • cream and sugar (optional)
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, mix together the flour, baking soda, baking powder, and salt. Using a pastry blender or your (clean) hands, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Stir until the mixture is shaggy. (If there's still a lot of loose flour, you might want to add a bit more buttermilk. The mixture should hold together, but not be homogeneous.) Knead in the currants (these are optional. You can also add dried cranberries, chopped crystallized ginger, fresh blueberries, or, as I am wont to do, nothing at all.)
  3. Pat the dough into a large disc about 1 inch thick. Informally, cut the dough into wedges using a knife. More formally, you can cut the scones out with a round cookie cutter. If you're serving them plain, I like to brush the tops with a little cream and sprinkle some sugar over them. If you're serving them with cream and jam, this is less necessary.
  4. Bake at 375 for about 15 minutes. Serve warm, or at least the same day.
Recipe by The Domestic Front at