Lanesborough Hotel London Baking Secrets - Teatime Scones

Afternoon Tea Scones from the Lanesborough Hotel London

The Lanesborough London and Peggy Porschen bakery collaborated on afternoon tea served in the Céleste restaurant. Here is the delicious Peggy Porschen recipe for traditional scones for you to make at home.

Ingredients (makes 20 scones (10 plain and 10 raisin):

  • 670g plain flour

  • 40g baking powder

  • 170g sugar

  • 3g salt

  • 110g butter

  • 3 whole eggs

  • 200ml buttermilk

  • 83g raisins

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt and sugar

  2. Add the butter and mix until the butter is completely blended in and smooth to the touch

  3. Whisk the buttermilk and eggs together in a small bowl and add it to the flour mixture, stirring until combined. (Be careful not to over stir)

  4. Divide the dough in half and add the raisins to one half

  5. Smooth the dough onto a baking sheet lined with parchment paper and flatten it slightly with a rolling pin

  6. Leave dough to cool in the refrigerator for 1 hour

  7. Remove dough and roll it out to 7cm/3” thick

  8. Cut out 10-12 scones from each section of dough with a scone cutter

  9. Set scones aside to for 1 hour

  10. Apply a double egg wash and bake at 170˚C/335˚F for 15 minutes

  11. Turn the tray around 180 degrees and bake for 5 more minutes or until scones are golden brown and slightly soft to the touch

  12. Enjoy with your favourite tea

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