This 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
scones are baked until just gently
crisp with a touch of sweetness—
perfect with clotted cream and
jam or lemon curd.
Makes 16 servings
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
1. Preheat oven to 210°C.
Spray a baking sheet with
nonstick spray; set aside.
2. Stir together flour, sugar,
baking powder and salt in a
large bowl.
3. In a medium bowl, whisk
together cream and honey;
pour into dry ingredients and
stir until just combined
(mixture will be a little
crumbly).
4. Turn onto a lightly floured
work surface; roll out 2.5 cm
thick and cut into 3 cm circles.
5. Transfer to baking sheet, brush
tops with egg yolk and bake
until golden brown, about 18
minutes.
Scones
43 | Viking Explorer Society News
