Classic Cunard Scones

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

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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

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Method.

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◆ 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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