II. Elizabeth’s confectioners shared a traditional dessert recipe for Easter. A detailed ingredient list and preparation method has been published by the publication. daily mail.
Cross-pattern scones are baked by the chefs of Buckingham Palace on Good Friday each year for the Queen. For its preparation, raisins, a mixture of ground spices, eggs, butter, warm water, flour, yeast, candied fruit and powdered sugar are needed.
Yeast is diluted in warm water. Dry ingredients are mixed, deepening is made and fermented water mixed with lightly beaten egg is poured on it. After the dough is lightly kneaded, softened butter is added into it.
The finished dough is transferred to a surface lightly sprinkled with flour and raisins, and candied fruits are mixed into it. After that, it is kneaded for another five minutes until completely smooth and elastic.
Form each piece of dough into a ball and place on a foil-lined baking sheet. Bake for 30-45 minutes. Chilled buns are covered with powdered sugar – a diagonal pattern. After that, the buns are baked in the oven for another 8 minutes until golden brown.
These cupcakes were first made in the 14th century by a monk in St Albans Abbey to be distributed to the poor.
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