Classic Cunard Scone
Bread, Scone, Muffin
Ingredients
17o z plain flour
1o z baking powder
4.5o z diced butter
3o z powdered sugar
4 eggs
4.5 fl oz whole milk
2o z golden raisins
Description
Recreate the quintessentially British afternoon tea experience at home with this delicious scone recipe from our Executive Chef, Nick Oldroyd.
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 flavor and end result.'
Directions
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.