It doesn’t get much more English — or more royal — than sitting down for afternoon tea.
And of course, tea isn’t complete without a scone (or two!). We’ve got a peek at a royal-approved recipe for the classic treat, straight from one of Queen Elizabeth‘s former residences: the Royal Yacht Britannia.
First launched by Queen Elizabeth herself in 1953, Britannia is the only new royal residence to be introduced during her reign. It has been everywhere from the Mediterranean to Australia, and transported royals like Prince Charles and Princess Diana and Princess Margaret and Antony Armstrong-Jones on their honeymoons.
The ship was formally decommissioned in 1997 after plans to create a new royal yacht were scrapped, mostly for financial reasons. The Queen was even pictured wiping away a tear during the emotional decommissioning ceremony. She hasn’t been on board the boat since.
Today, the Royal Yacht Britannia is a tourist destination that royal fans can visit in Edinburgh, Scotland. With the transition from royal residence to public site came the addition of the Royal Deck Tea Room, where guests can take a break from the tour to indulge in tea and scones. Once used as a space for the royal family to hold cocktail parties and receptions, it has become a popular part of the Britannia experience: In 2016 alone, the eatery served 48,953 cups of tea and 46,390 scones to visitors.
But if you can’t get to Edinburgh, you can still get a taste of their delicious scones, which they make daily (both plain and fruit!) in the royal galley. Check out the official Britannia scone recipe below!
** This recipe was provided by a chef, restaurant or culinary professional. It has not been tested by PEOPLE for home use. **
The Royal Yacht Britannia Scones
1 1/2 cups self-rising flour
1 tsp. baking powder
1 Tbsp. superfine sugar
Pinch of salt
1/2 cup unsalted butter, softened and cut into 1-in. pieces, plus more for greasing baking sheet
2/3 cup whole milk
1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper, and lightly grease with butter.
2. Add flour and baking powder to a large mixing bowl bowl, and whisk to combine. Add sugar and salt; whisk to combine.
3. Add the diced butter to the flour mixture. Use your fingers to incorporate the butter into the flour mixture until large crumbs form. Add the milk slowly, and combine gently with floured hands until a dough forms. (The dough will be soft but not sticky). Do not overmix.
4. Turn out the dough onto a lightly floured surface. With floured hands, gently spread the dough until it’s about 1-inch thick.
5. Use a 2 1/2-inch cookie cutter to cut out 12 scones from the dough, and place them on the prepared baking sheet. Brush the tops of the scones lightly with milk.
6. Bake the scones on the top rack of the preheated oven for 14-15 minutes until golden brown. Let the scones cool slightly on a wire rack, about 10 minutes. Eat warm with cream and jam or butter.
To learn more about the Royal Yacht Britannia, visit their official website.