HOW TO MAKE TREATS LIKE A MONARCH

HER MAJESTY’S DROP SCONES

1 free-range egg 2 tablespoons unrefined refined caster sugar 1 teaspoon unsalted ted butter, melted 250ml full-fat milk 1 teaspoon bicarbonate of soda 240g plain flour 2.5 teaspoons baking powder 1½ teaspoons cream of tartar 100g clarified unsalted butter In a bowl, sieve flour, bicarbonate of soda, cream of tartar and sugar. Add milk and egg, whisk until smooth then add warm melted butter. Pass through a sieve to remove lumps. If necessary, thin with more milk. It should be a dropping consi consistency, thick eno enough to retain sha shape on a griddle. Heat griddle (or non-stick frying pan) over m medium heat, and grease with clarified butter. U Using a spoon or ladle, pour batter on griddle griddle. CookC one side then flip with a palette knife to cook the other. Do not let them over-cook. Serve warm with butter and preserves.

PALACE’S PERFECT VICTORIA SPONGE

Two, 20cm/8in cake tins 3 free-range eggs 150g unrefined caster sugar 150g unsalted butter, softened 150g self-raising flour, sieved ½ teaspoon of vanilla essence For the buttercream: 150g unsalted butter, softened 220g icing sugar, sieved ¹/³ split vanilla pod Preheat oven to 180C (350F,350F gas mark 4). Grease tins with butter and line bottom with baking paper. In a bowl, cream sugar, vanilla essence and butter until light and fluffy. Add beaten eggs, a little at a time to avoid curdling. Fold sieved flour until combined. Divide the mix evenly between tins and smooth. Place on the middle shelf of oven and bake for 20 minutes or untilun golden brown and skewerske comes out clean. RemoveRe from oven, cool slightlys before turning outo on a wire rack. For the buttercream, cream butter with sugar and seeds from splits vanilla pod until palep and fluffy. Once cakesca have cooled, spreadspre a layer of buttercreambutterc on top of the first cake,k thenth add a thick layer of jam, before placing second cake on top of jam. Press down gently and dust top with icing sugar.