Indulge in a Delicious Afternoon Tea with Cunard’s Classic Scone Recipe, Compliments of Cunard

Until you can sail Cunard again, the company has shared its delicious scone recipe.

It is surprisingly simple to make.

Enjoy with your favorite tea!


Ingredients for 12 scones:

17 oz plain flour

1 oz baking powder

4.5 oz diced butter

3 oz powdered sugar

4 eggs

4.5 fl oz whole milk

2 oz 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 2 cm 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.


Crafting the perfect luxury scone:

Cunard Executive Chef Nick Oldroyd provides you with a behind the scenes look at crafting the signature Cunard scone.

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.”


Cover photo of Cunard scone courtesy of Cunard

Editor’s notes:

See more about Cunard here

Book a future Cunard voyage here

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