A mocktail trio
Classic Cunard scones
Recreate the quintessentially British afternoon tea experience at home with this delicious scone recipe from our Executive Chef.
4 min
08 Aug 2020
Ingredients (makes 12 scones)
- 500g plain flour
- 25g baking powder
- 125g diced butter
- 75g caster sugar
- 4 eggs
- 125ml whole milk
- 60g sultanas
A server with a QE branded scone during Afternoon Tea on Cunard's Queen Elizabeth
A server with a QE branded scone during Afternoon Tea on Cunard's Queen Elizabeth
A server with a QE branded scone during Afternoon Tea on Cunard's Queen Elizabeth
Method
- Take the flour, baking powder, butter and sugar to breadcrumb stage by either rubbing or using a paddle on a mixer
- Add the sultanas, 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 180°C for approximately twelve minutes
Chef Nick's top tip: "The Golden Rule is to not to over work the dough and give sufficient resting time after mixing and forming the scone dough and then again when you have rolled out and cut into the desired shape; about 5 minutes for each stage. Always use egg yolk for glazing as this gives a delightful golden brown crust and a great enriched flavour and end result."
