Many of our visitors have been telling us lately how much they love our home-made scones in the Royal Deck Tea Room. Each morning, our team of chefs prepare all the food fresh for the day in Britannia's original Royal Galleys.
To celebrate #AfternoonTeaWeek, we asked our Executive Chef, Mark Alston, for his delicious fruit scone recipe.
To make 12 perfect fruit scones, you'll need the following ingredients:
665g plain flour
35g baking powder
115g caster sugar
1 egg (beaten)
Method: Cream the butter and sugar until it is light in colour. Rub in the sifted flour and baking powder until it's a fine breadcrumb consistency. Add the sultanas. Mix in the milk and cream a little at a time to form a smooth dough. Roll out the dough on a floured surface to about 2cm in thickness. Cut out with a 6cm pastry cutter. Place on a baking tray, lined with baking parchment. Brush with the beaten egg and leave to rest for 10 minutes before cooking. Cook at 180˚ for 14-17 minutes.
Good luck and remember to post your successful pictures with #RoyalYacht on Twitter or Instagram!
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