The Queen's Royal Scones

The Queen's Royal Scones! This recipe is traditionally said to have been sent by Queen Elizabeth II to President Eisenhower around 1960. It is my mother-in-law's specialty and a staple in our home.

1. 3/4 cup currants or craisins soaked in a liqueur of choice (I used orange flavoring, my Mother in Law uses Lemoncellio)
2. 3 1/4 cup all-purpose flour
3. 3/4 cup sugar
4. 2 1/2 tsp baking powder
5. 1/2 tsp baking soda
6. 3/4 cup firm butter, cut into small pieces
7. 1 cup buttermilk

In a large bowl, stir together the flour, sugar, baking powder, and baking soda until thoroughly blended. Using a pastry cutter, cut the butter into the flour mixture until it resembles cornmeal.

Stir in the drained currants/craisins!

Make a well in the center of the flour mixture and add the buttermilk all at once. Stir with a fork until the batter pulls away from the side of the bowl.

Gather the dough together with your hands into a ball. Put on a lightly floured surface and pat into a circle, about 3-4 inches high. Handle the dough as little as possible. Using a small shaped cookie cutter, cut into individual scones.

Place 1-1.5 inches apart on a lightly greased cookie sheet. Bake at 425 degree oven for 12 minutes, or until the tops are lightly browned.

Serve warm with honey, butter, or jam. ENJOY!