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The temptation to call these ‘royally good scones’ in the headline, as I did rather wryly on Notes yesterday, was strong, but, if you’re anything like me, you might be feeling rather fatigued by all the Coronation-related messaging that’s being crowbarred into everything at the moment, and the last thing I want to do is creep into your inbox and bother you with more of that noise. So I come to you simply with a very delicious, rather-more-classic-than-my-most-famous scone recipe, that I thought it might be helpful to share before the weekend.
I know some people can be funny about dried fruit, so if you don’t enjoy it, by all means leave it out, but first, here this: I’ve soaked the sultanas in Earl grey tea to plump them up beautifully so they are soft and juicy, and the scones are tender, buttery and delicately crumbly, making for the most sublime cream and jam experience. We’re going to be eating them with friends on Saturday, most probably with history unfolding on the TV, but I’ve also got some stashed in the freezer for a May beach picnic. Whatever you’re getting up to, these scones are quick and easy enough to rustle up easily in less than an hour, and they are pure, pure pleasure.