Get Cookin' — Scone Recipe From Luxury Cruise Line Cunard
There's nothing more British than afternoon tea, and scones are a must-have. Luxury cruise line Cunard serves afternoon tea each day in the Queens Room aboard its ocean liners. You can recreate the experience at home with their exclusive recipe from executive chef Nick Oldroyd.
Ingredients
17 oz. plain flour
1 oz. baking powder
4.5 oz. diced butter
3 oz. powdered sugar
4 eggs
4.5 fluid ounces whole milk
2 oz. golden raisins
Pre-heat oven to 350�F.
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, egg wash with the yolk and rest for a further ten minutes
Bake at 350�F for approximately 12 minutes.
Chef Nick's top tip:
"The Golden Rule is to not overwork 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."