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Recipe Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Method

Heat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Ingredients:

1 lb. mushrooms
2 oz. flour
2 oz. butter
2 tablespoons butter
Croutons
Milk
Salt and pepper

Directions:

“Thoroughly clean and dry the mushrooms but don’t peel. Slice them into a pan and simmer in butter for 5 minutes. Sprinkle with flour, stir gentle and cook for a further 2 minutes or so. Season, add heated (but not boiled) milk and simmer for a further 3 minutes. Now stir in the cream, immediately reheat well, and serve scattered with croutons of fried bread.”

(According to Dinner at Buckingham Palace, this is recipe which Prince Philip himself came up with, so the directions given could be a verbatim account from the Prince himself.)

Cottage Pie de Boeuf Braisé – recipe from Buckingham Palace
(This is a form of Shepherd’s Pie and is a wonderful way to use up leftover roast.)

Ingredients:
1/4 lb. chopped and coarsely minced cold braised beef from which fat and skin have been carefully removed
1 onion, finely chopped
1/2 oz. dripping
1/4 pint good gravy or thin tomato sauce
1 tsp. flour

Ingredients for the Topping:
3/4 lb. freshly boiled potatoes
Butter
Hot milk
Seasoning

Directions:
1. Puree the potatoes until they are light, white and creamy. Add some milk, butter and seasonings to taste. Heat the drippings in a saucepan, then add the chopped onion, cover and allow to soften slowly. Then add the flour, allowing it to colour, then pour on the gravy. Bring to a boil, season and simmer a few minutes. Remove from the heat and mix in the meat. Add more gravy if necessary to ensure meat is well moistened.

2. Put into a pie dish and lay the potatoes on top, leaving a rough surface. Dot with small knobs of butter and bake quickly in a 400 F oven. When brown and crusty remove.

The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.

Recipe Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Method

Heat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Ingredients:

1 lb. mushrooms
2 oz. flour
2 oz. butter
2 tablespoons butter
Croutons
Milk
Salt and pepper

Directions:

“Thoroughly clean and dry the mushrooms but don’t peel. Slice them into a pan and simmer in butter for 5 minutes. Sprinkle with flour, stir gentle and cook for a further 2 minutes or so. Season, add heated (but not boiled) milk and simmer for a further 3 minutes. Now stir in the cream, immediately reheat well, and serve scattered with croutons of fried bread.”

(According to Dinner at Buckingham Palace, this is recipe which Prince Philip himself came up with, so the directions given could be a verbatim account from the Prince himself.)

The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.

Cottage Pie de Boeuf Braisé – recipe from Buckingham Palace
(This is a form of Shepherd’s Pie and is a wonderful way to use up leftover roast.)

Ingredients:
1/4 lb. chopped and coarsely minced cold braised beef from which fat and skin have been carefully removed
1 onion, finely chopped
1/2 oz. dripping
1/4 pint good gravy or thin tomato sauce
1 tsp. flour

Ingredients for the Topping:
3/4 lb. freshly boiled potatoes
Butter
Hot milk
Seasoning

Directions:
1. Puree the potatoes until they are light, white and creamy. Add some milk, butter and seasonings to taste. Heat the drippings in a saucepan, then add the chopped onion, cover and allow to soften slowly. Then add the flour, allowing it to colour, then pour on the gravy. Bring to a boil, season and simmer a few minutes. Remove from the heat and mix in the meat. Add more gravy if necessary to ensure meat is well moistened.

2. Put into a pie dish and lay the potatoes on top, leaving a rough surface. Dot with small knobs of butter and bake quickly in a 400 F oven. When brown and crusty remove.

Queen Elizabeth II, merely has whole wheat toast with some light marmalade, and tea. Where Prince Philip has a much heartier meal because he likes a full British breakfast include eggs, bacon, toast and kippers.

Breakfast is served at 8:30 sharp in the Queen’s private, first floor apartment overlooking the Buckingham Palace gardens. Half an hour after breakfast is served, the Queen and Prince Philip are entertained by bagpipes. It is the continuation of a tradition started by Queen Victoria and which has continued uninterrupted (with a brief exception of WWII) until this day. In fact, it “is the principal duty of the Queen’s Piper to play every weekday at 9am for about 15 minutes when she is in residence at Buckingham Palace, Windsor, Edinburgh’s Holyroodhouse Palace or Balmoral Castle in the Scottish Highlands. The Queen is very knowledgeable about the pipes and notices the subtleties and any variations in the music.” See, “All in a Royal Day,” supra.

Recipe Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Method

Heat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Ingredients:

1 lb. mushrooms
2 oz. flour
2 oz. butter
2 tablespoons butter
Croutons
Milk
Salt and pepper

Directions:

“Thoroughly clean and dry the mushrooms but don’t peel. Slice them into a pan and simmer in butter for 5 minutes. Sprinkle with flour, stir gentle and cook for a further 2 minutes or so. Season, add heated (but not boiled) milk and simmer for a further 3 minutes. Now stir in the cream, immediately reheat well, and serve scattered with croutons of fried bread.”

(According to Dinner at Buckingham Palace, this is recipe which Prince Philip himself came up with, so the directions given could be a verbatim account from the Prince himself.)

Cottage Pie de Boeuf Braisé – recipe from Buckingham Palace
(This is a form of Shepherd’s Pie and is a wonderful way to use up leftover roast.)

Ingredients:
1/4 lb. chopped and coarsely minced cold braised beef from which fat and skin have been carefully removed
1 onion, finely chopped
1/2 oz. dripping
1/4 pint good gravy or thin tomato sauce
1 tsp. flour

Ingredients for the Topping:
3/4 lb. freshly boiled potatoes
Butter
Hot milk
Seasoning

Directions:
1. Puree the potatoes until they are light, white and creamy. Add some milk, butter and seasonings to taste. Heat the drippings in a saucepan, then add the chopped onion, cover and allow to soften slowly. Then add the flour, allowing it to colour, then pour on the gravy. Bring to a boil, season and simmer a few minutes. Remove from the heat and mix in the meat. Add more gravy if necessary to ensure meat is well moistened.

2. Put into a pie dish and lay the potatoes on top, leaving a rough surface. Dot with small knobs of butter and bake quickly in a 400 F oven. When brown and crusty remove.