Cunard Offers Delectable Scone Recipe For Enjoying Afternoon Tea

The concept of afternoon tea was introduced by Anna, Duchess of Bedford, back in 1840.  It appears she required a bit of sustenance between lunch and dinner, and others soon realized the joy of partaking afternoon or “high” tea.

A frequent staple of afternoon tea is the scone – what follows are the ingredients and cooking method to make this most English of delicacies.

Ingredients for 12 scones:

• 17 oz. plain flour
• 1 oz. baking soda
• 5 oz. diced butter
• 3 oz. powdered sugar
• 4 eggs
• 5 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 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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