Make Ahead

Royal Wedding Scones

by:
April 25, 2011
25 Ratings
Photo by James Ransom
Author Notes

My mother taught me how to cook and bake. LOTS of really good stuff. Mostly Italian things. She was a stay at home mom, and a great cook (she still is, at 78 years old). She didn’t drive, so we spent a lot of quality time in the kitchen. I learned so much about cooking, eating and sharing good food from my mother. And I’ve been trying to do the same with my kids, who have been lucky enough to cook, eat and share good food with both my mother and I.

My initial thought of what my "legacy" should be was Nonna’s Piadina, which my mother taught me how to make when I was a little girl. My kids, on the other hand, urged me to submit my scone recipe, and since nobody makes better piadina than nonna, my scone recipe it is. And I am, after all, the Pound Ridge Scone Lady. ;)

I also thought since the Royal Wedding is taking place this Friday, what better way to celebrate in style than with a plate of fresh baked blueberry scones to share with your friends and family.

I may not have an 18-carat sapphire engagement ring to share with my kids, but I’m grateful I have my baking knowledge to pass down to them, and hope that someday they’ll remember fondly the times we spent in the kitchen together. - mrslarkin —mrslarkin

Test Kitchen Notes

MrsLarkins Royal Wedding Scones are quite possibly the most delicious scone I have ever eaten. They are moist and tender and loaded with blueberries. In the past I have been somewhat challenged making scones that were not as my daughter characterized, like paperweights. I could not find wild Maine blueberries so I used what I could find from the farmers market today. When I took a bite it was like getting a big hug from Mom. Thank you for this wonderful recipe, you could feel and taste the love -- this will be the recipe I will use from now on when I make scones. I am looking forward to experimenting making both sweet and savory ones. We thoroughly enjoyed them this morning warm with butter and some homemade strawberry jam, but they are equally delicious on their own. This recipe is a keeper. - sdebrango —sdebrango

  • Prep time 45 minutes
  • Cook time 25 minutes
  • Serves 8
Ingredients
  • 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
  • 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
  • 1 tablespoon baking powder* (see step 11)
  • 3/4 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • 3/4 cup frozen wild Maine blueberries
  • 1 cup heavy cream, plus more for brushing on tops of scones
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
In This Recipe
Directions
  1. In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
  2. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
  3. Gently toss the blueberries into the flour mixture.
  4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.
  5. Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
  6. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  7. Preheat oven to 425° F. Place frozen scones on a parchment-lined sheet pan, about 1-inch apart. Brush with cream. Sprinkle tops of scones with sugar.
  8. Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean.
  9. Serve with clotted cream, creme fraiche, and jam if you wish. These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
  10. For plain scones, just omit the blueberries.
  11. *COOK'S NOTE: Update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Rumford's instead. After freezing solid, the Rumford scones did not rise at all when baking. So fyi, if you use Rumford's baking powder, bake the scones straightaway, and don't freeze.

See what other Food52ers are saying.

  • Emily Tang
    Emily Tang
  • SophieL
    SophieL
  • drbabs
    drbabs
  • juicyrebound1
    juicyrebound1
  • jonajim
    jonajim

140 Reviews

Emily T. January 23, 2021
A perfect recipe - minimal ingredients, minimal dishes, so simple, and so quick! In under an hour you'll have beautiful scones.
 
Alh January 3, 2021
Absolutely incredible recipe, turned out really well. I omitted the blueberries and it turned out great. I'm looking forward to giving a savoury version a shot. Is some sugar required for the rise? Or can I omit sugar altogether?
 
Author Comment
mrslarkin January 3, 2021
So great to hear! If you omit sugar, they’ll be more biscuit-y. Not a bad thing, but it won’t be a scone.
 
Smalltowngirl September 2, 2020
By far the VERY BEST recipe for a scone I've ever tried. So simple and easy. Just a bear hug of a recipe. I'm using them for a photo shoot so I left out the berries and even without them they are so delicate and moist. No paper weights here! Thanks so much!
 
SophieL July 21, 2020
As I'm self-quarantining to stay safe, I've been baking a whole lot more and these cream scones just hit the spot this morning. I used big fresh blueberries, a pastry cutter instead of a food processor and I chilled the dough in the frig instead freezing. And sprinkled the tops with turbinado sugar. So flaky, moist, tender and delicious! I look forward to variations of candied ginger, currants, and other flavors. Great recipe!
 
3Spoons July 17, 2020
Another home run from Mrs Larkin! Our blueberry bushes are bursting with fruit, which is being used to make this amazing scone recipe every week. I’ve had to hide scones in secret locations so that they last more than 1 day! These treats are light, fruity, slightly sweet and perfect with a cup of tea and a side of clotted cream! Thank you for sharing!
 
Author Comment
mrslarkin July 17, 2020
This makes me so happy! Very glad you are enjoying this recipe!!! Have a wonderful berry season!
 
drbabs June 5, 2020
Dear Liz,
The best scones I ever had were the ones you brought me when we got together on Long Island while Emily was at a concert. I just made these, and they are second best. Delicious and wonderful and worth all the clean up. The only thing that’s missing is you. Thank you for a great recipe. Hope you and your family are well. XO Barbara
 
Author Comment
mrslarkin June 5, 2020
Hi barbara! That is so nice of you to say! Oh my goodness I was just thinking of you today after I sent my son james your MMM cookie recipe! We r all doing well. Hope the same for you.
 
drbabs June 5, 2020
I’m honored that you sent him those cookies! We are ok. My dad just passed away at 95 so we are quarantining after a weekend in New Orleans with family. Sad, but, it was peaceful and he had a great life.
 
bas26 April 25, 2020
These are the most beautiful scones. I used Trader Joe's orange flavored dried cranberries and they were perfect. Can I assume that the oven temp and cooking time applies to frozen or unfrozen scones? It's been a long time since I made these and after reading it again, I thought I would check since steps 6, 7 and 8 refer to frozen.
 
katharinec November 3, 2019
Good lord these are fantastic. I managed to burn the bottoms and they were STILL extraordinary!
 
Winter October 20, 2019
Delicious! Due to unforeseen circumstances and bad weather, I substituted the following:

1 cup of heavy cream was a half cup of whole milk sour cream and half cup of 2% organic milk

3/4 cup of frozen Maine blueberries was 3/4 cup of fresh blueberries

Also, I baked them as soon as it was mixed, I did not freeze them. They were delicious and a great success. Will be making again with a different fruit.
 
wendyg April 7, 2019
I've been meaning to make this recipe for ages and finally did so for brunch today. This is my first time making scones and I couldn't be happier with how they turned out! I followed the recipe amounts exactly and they came out beautifully. I don't love using the food processor (have to dig it out of the cupboard, then clean and put away after using) so I cubed the butter pretty small and stuck it back in the fridge to firm up while I mixed up the dry ingredients. I then used a pastry blender to incorporate the butter and it seemed to work fine. They baked up in about 22 minutes for me, and were crunchy outside and perfectly tender inside. So yummy! My dad, who has never had a scone in his life, ate two (and a half). I doubt I will even bother trying any other recipes and will just rely on this as my go-to (with variations and riffs). Thanks for sharing, mrslarkin!
 
Doug December 20, 2018
Hi, are you measuring or weighing your flour? KA has a great index of weights, all their varied flours, raisins, etc. Their flour listing reflects 4.25 ounces per 'cup' of both AP and Bread flour.

I enter lots of formulas in my MasterCook program, and always put flour in by weight. My calculator says 10.625 ounces for the flour.
 
E December 4, 2018
Has any tried these with gluten free flour? Scones are one of the things I miss the most!
 
Ellyn January 26, 2019
I have! I used Bob’s Red Mill gluten free 1 to 1 baking flour as a replacement and the scones tasted great. Per the recipe note I freeze the scones before baking.
 
E January 26, 2019
That's great! I can't wait to give them a try. Did you weigh the flour?
 
Margo Y. November 28, 2018
I've never made scones before and am excited to try this recipe. Can you plz tell me if I should buy Red Star single acting or double acting non aluminum baking powder. Thank you!!
 
Author Comment
mrslarkin November 28, 2018
Hi Margo, it’s double acting. I’ve switched back to the Rumford, and just use a little extra (like 1/4 teaspoon) and it’s been working fine.
 
Margo Y. December 20, 2018
Thank you, Mrs. Larkin!! The scones were more than lovely!! I baked 22 minutes, but could have baked maybe 1-2 min less, and reheated at the tea I attended. (bottom was brown.) But sooooo yummy and lots of compliments :) I did not freeze because no room in the freezer :( Just bought an extra small freezer so now I can try the frozen version soon.
 
Author Comment
mrslarkin December 20, 2018
That is awesome, Margo! Thanks for letting me know!
 
juicyrebound1 November 17, 2018
This is the BEST scone recipe. The blueberries are delightful and my husband's favorite, but faced with an eclectic array in the pantry I have used toasted pecans, cinnamon and brown sugar glaze, or dried cranberries or pear and crystallized ginger and it never fails. A batch is going into the freezer today for breakfast Thanksgiving weekend. Thank you, Mrs Larkin for sharing your legacy.
 
Author Comment
mrslarkin November 17, 2018
I'm thrilled you like them! Happy Thanksgiving!
 
jonajim June 23, 2018
I made these wonderful scones. I did not freeze them, but chilled for 10 minutes because I used Rumford BP. I baked for about 23-25 minutes and they turned out light and perfectly sweetened. I blitzed some cane sugar and lemon zest for the sugar topping and the citrus gave the scones a whole other dimension. I will be making these again!
 
GLO January 13, 2018
SCONES ARE MY FAVORITE BUT SINCE JOINING W.W. I AM AFRAID TO EAT THEM. DO YOU HAPPEN KNOW HOW MANY CALORIES OR SMART POINTS FOR ONE SCONE? I COULD EAT HALF I KNOW. GLO`GLO
 
BandannerBread September 26, 2017
Just made these! Thought the flavour and texture were fantastic. Added the zest of a lemon, and glazed sparingly with a lemon juice/icing sugar/cream glaze. Will have fun trying different additions and flavourings :-)
 
Tasha August 20, 2017
any particular reason why the recipe have specifies frozen blueberries.....wouuld alternations be needed to use fresh? thanks!!
 
Author Comment
mrslarkin August 20, 2017
Hi Tasha! I prefer frozen wild blueberries because they are smaller and sturdier than fresh domestic berries. Frozen berries streak the dough less fresh berries. No alterations needed for fresh berries other than using a gentle hand when mixing.
 
Anna August 9, 2018
I made these with fresh and they were fantastic! Definitely had to be a little gentle when mixing, but the final product was perfect!
 
Louisa April 10, 2019
I use Trader Joe’s dried wild blueberries in this recipe, and the scones are delicious. Since it’s strawberry season here I’m baking them, sans blueberries, as the biscuit for strawberry shortcake. Great recipe!
 
Mondo June 28, 2017
Okay, these must be evil. I had one bite and changed my religion... Here's my question, though -- with the baking soda concerns regarding freezing, I'm curious -- can one leave the dough in the FRIDGE overnight in prep for breakfast and not ruin the party?
 
Author Comment
mrslarkin June 29, 2017
Hello Mondo! I've never refrigerated the dough, so I don't have an answer for you. What I've been doing lately, since Costco doesn't carry Red Star anymore and only has Rumford now, I've increased the baking powder amount, and this seems to have done the trick! So for this recipe I would add an additional 3/4 teaspoons of Rumford baking powder, if you intend to freeze the dough.
 
Mondo June 29, 2017
Okay, great. Thank you, Mr Slarkin/ Mrs Larkin.
 
Cori May 29, 2017
Can I mix the dough in my Kitchenaid with the dough hook? Thanks for the recipe btw!
 
Author Comment
mrslarkin May 30, 2017
Hi Cori! I don't know about the dough hook but the paddle works better to break up the butter chunks. The berries will get mushed, so I'd do that part by hand.