Classic Cunard Scones

Recreate the quintessentially British afternoon tea experience at home with this delicious scone recipe from our Executive Chef, Nick Oldroyd.

Ingredients for 12 scones.

 

17oz plain flour

1oz baking powder

4.5oz diced butter

3oz powdered sugar

4 eggs

4.5 fl oz whole milk

2oz golden raisins

Method.

◆ Take the flour, baking powder, butter and sugar to breadcrumb stage by either rubbing or using a paddle on a mixer
◆ Add the golden raisins, mix again
◆ Add three of the eggs and the milk, and mix well
◆ Pat down on a lightly floured surface until smooth and leave to rest for 5 minutes
◆ Roll out to 2cm thick, turning after each push to even the tension in the dough
◆ Cut the scone mix out and place onto a paper lined tray
◆ Using the final egg, eggwash with the yolk and rest for a further ten minutes
◆ Bake at 350°F for approximately twelve minutes.

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