Platinum Jubilee Scones on a plate with fresh strawberries and blueberries and small pots of strawberry and blueberry jam

Platinum Jubilee Scones

Her Majesty the Queen celebrates her platinum jubilee (70 years) this year and the UK will be celebrating on June 3rd – the anniversary of her coronation in 1953.

If you are having a party, perhaps you could try my special platinum jubilee scones. They are a simple scone recipe made with blueberries, strawberries and white chocolate – and of course a very patriotic red, white and blue British scone recipe.

I can just remember the celebrations in 1953 – it is one of my earliest memories. We had a street party and a fancy dress contest for the children.

I can still remember being very envious of my best friend who was dressed as a princess, while I was wearing a nurse’s outfit.

Platinum Jubilee Scones Recipe

  1. Sieve flour, sugar and baking powder into a mixing bowl
Flour, sugar and baking powder being sieved through a colander
  1. Add the butter, cut into small pieces
Small pieces of butter on top of flour mixture
  1. Rub the butter into the flour mixture until it resembles fine breadcrumbs
Butter being rubbed into the flour mixture by hand
  1. Stir in the strawberries, blueberries and chocolate
Fresh blueberries, strawberries and white chocolate chunks on top of the flour mixture in a bowl
  1. Pour in the milk / buttermilk and mix to a soft dough
Soft dough mixture with strawberries and blueberries
  1. Turn out onto a well floured work surface and knead lightly until smooth
Dough mixed with strawberries, blueberries and white chocolate chunks on a floured work surface and
  1. Cut out scones with a metal cutter and place on a baking tray lined with baking parchment
Cutting out scones from the uncooked dough mixture
  1. Brush the tops of the scones with milk
Milk being brushed onto the top of the uncooked scones
  1. Bake in a pre-heated oven 220°C / 425°F / 200°C Fan / Gas Mark 7 until well risen and golden brown
Cooked scones on parchment paper on a tray
  1. Remove from oven and cool on a wire rack covered with a clean tea towel
  2. If you like you could drizzle the tops with a little melted white chocolate when they have cooled
Scones on a wire rack with melted white chocolate drizzled on the top

Platinum Jubilee Scones

Course: Course, MealCuisine: BritishDifficulty: Easy
Servings

8

scones
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 450 grams / 1 pound self raising flour

  • 60 grams / 2 ounces caster sugar

  • 115 grams / 4 ounces softened butter

  • 115 grams / 4 ounces fresh blueberries

  • 115 grams / 4 ounces fresh strawberries cut into small chunks

  • 100 grams / 3 ounces white chocolate chunks cut into small pieces

  • 2 teaspoons baking powder

  • ½ pint milk or buttermilk

Directions

  • Sieve flour, sugar and baking powder into a mixing bowl
  • Add the butter, cut into small pieces
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs
  • Stir in the strawberries, blueberries and chocolate
  • Pour in the milk / buttermilk and mix to a soft dough
  • Turn out onto a well floured work surface and knead lightly until smooth
  • Cut out scones with a metal cutter and place on a baking tray lined with baking parchment
  • Brush the tops of the scones with milk
  • Bake in a pre-heated oven 220°C / 425°F / 200°C Fan / Gas Mark 7 until well risen and golden brown
  • Remove from oven and cool on a wire rack covered with a clean tea towel
  • If you like you could drizzle the tops with a little melted white chocolate when they have cooled

Serving Platinum Jubilee Scones

My platinum jubilee scones are delicious and very light and summery. Serve them with strawberry and blueberry jam, and clotted cream for a red, white and blue theme.

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