As Platinum Jubilee festivities kick off to celebrate Queen Elizabeth's Platinum Jubilee, marking 70 years on the throne, "Good Morning America" got an exclusive look at what the royal chefs are cooking up.
Mark Flanagan, the personal chef to the queen and the head chef of the royal household, leads a team of 22 chefs who create the delicious food for every important royal function, from state dinners to royal weddings and more.
Flanagan gave "GMA" the inside look at the kitchen and on how to make a traditional treat for afternoon tea: scones.
Check out the full recipe to make the royal version yourself at home.
MORE: A 7-layer lemon Swiss roll and amaretti trifle takes the cake for Queen Elizabeth's Platinum Jubilee
Ingredients
500 grams or 2 cups Plain Flour
28 grams or approx. 1/8 cup Baking Powder
94 grams or approx. 7 1/2 tablespoons Butter
86 grams or approx. 2/3 cup Sugar
2 Whole Eggs
140 milliliter or approx. 4 1/2 ounces Butter Milk
100 grams or 8 tablespoons Sultanas (Cover in hot water and leave to soak for 30 minutes)
Directions
Preheat oven to 180 C or 350 degrees F.
Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed.
In a separate bowl, whisk the eggs and buttermilk together. Add the liquid to the crumb mixture. Continue to mix the dough, until it is smooth.
(Optional) Add the sultanas, and mix until evenly distributed. Remove the dough from the bowl, flatten the dough and cover.
Cover and leave to rest for approximately 30 minutes.
Roll out the dough to a thickness of 2.5 cm and cut to desired shape.
Rest the scones for another 20 minutes.
Gently egg was the top of the scones.
Bake in the oven for 10-12 minutes until golden brown.
Cool before serving with jam and clotted cream.
