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:
In a large mixing bowl, combine the flour, baking powder, salt and sugar
Add the butter and mix until the butter is completely blended in and smooth to the touch
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)
Divide the dough in half and add the raisins to one half
Smooth the dough onto a baking sheet lined with parchment paper and flatten it slightly with a rolling pin
Leave dough to cool in the refrigerator for 1 hour
Remove dough and roll it out to 7cm/3” thick
Cut out 10-12 scones from each section of dough with a scone cutter
Set scones aside to for 1 hour
Apply a double egg wash and bake at 170˚C/335˚F for 15 minutes
Turn the tray around 180 degrees and bake for 5 more minutes or until scones are golden brown and slightly soft to the touch
Enjoy with your favourite tea
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