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A G U I D E to E N G L I S H T E A
S C O N E S
is scone recipe comes from our Viking chefs, who usually bake
batches of these on board our ocean ships for Afternoon Tea in the
Wintergarden. One of our longtime favourites, these quick breads are
baked until just gently crisp with a touch of sweetness—perfect with
clotted cream and jam or lemon curd.
DIRECTIONS
Preheat oven to 210°C. Spray a baking sheet with nonstick
spray; set aside.
Stir together flour, sugar, baking powder and salt in a large bowl.
In a medium bowl, whisk together cream and honey; pour into
dry ingredients and stir until just combined (mixture will be a
little crumbly).
Turn onto a lightly floured work surface; roll out 2.5 cm thick
and cut into 3 cm circles.
Transfer to baking sheet, brush tops with egg yolk and bake
until golden brown, about 18 minutes.
Prep time: 10 minutes.
Cook time: 18 minutes.
Makes 16 servings.
INGREDIENTS
3¼ cup flour, plus extra for
dusting
¼ cup sugar
1¾ tbsp baking powder
½ tsp salt
1⅔ cup heavy cream
3 tbsp honey
1 large egg yolk, beaten
