The Real Mary King’s Close Blog

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    Gin in Edinburgh

    14th Jul 2022

    Gin is an incredibly popular drink now, but the craze began in the 1700s. Delve into the fascinating history of gin in Edinburgh.

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    APRIL FOOLS: Cows Back on The Close

    1st Apr 2021

    For the grand reopening of The Real Mary King’s Close in May 2021, we have been working on a very special addition to our historic site.

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    Whisky and The Close

    13th Oct 2020

    For such a small nation, Scotland has produced many world-changing inventions. These include golf, the television and penicillin. Still, one of our most significant creations definitely is whisky. 

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    10 Things Edinburgh Gave The World

    13th May 2020

    Scotland’s capital of Edinburgh is a magnificent city, steeped in culture and history, but how much about its fascinating history do you know? Here are just a few of our favourite things Edinburgh gave the world.

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  5. Scones Blog 2

    Edinburgh’s Best Scones – A Recipe

    1st Mar 2020

    A slight sweetness, a touch of a buttery aroma and a bit of a crumble… how would you describe the perfect scone? Every morning before we open The Real Mary King’s Close and The Royal Exchange Coffee House to our guests, our chef prepares a fresh batch of scrumptious scones on site…. which are rumoured to be some Edinburgh’s best scones. They are our top-seller throughout the day even though the historically correct time to have a scone would actually be at 4:00pm on the dot. This would be when Anna, the Duchess of Bedford, looking for a light snack before dinner commenced her afternoon tea in the 19th century. Anna Maria Russell’s considered the originator of the renowned British afternoon tea, so this recipe will enable you to follow in her footsteps – or her chefs’ footsteps. The method we use in our kitchen is adapted from Mary Berry’s famous scone recipe. Accurately following the recipe for preparing these scones is essential, however, keep in mind that using high-quality ingredients can also elevate your baking. 

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