Recipe – Afternoon Tea Scones

Jump to Recipe Print Recipe
Tea scones on a plate topped with marmalade, with a cup of tea next to them.

Afternoon Tea has been a beloved tradition at Hotel Vancouver since opening in 1939. Beginning in 2016, the hotel has featured rotating themed teas, including an enchanted forest theme, circus theme, chess themes, and more. One thing that is always guaranteed to be on the tea tier no matter the theme, is a delicious house-made scone baked daily in our Pastry Shop.

Pastry Chef Eric Fernandez at a kitchen work bench holding a rolling pin, and sprinkling flour onto a ball of pastry dough.
Hotel Vancouver Executive Pastry Chef Eric Fernandez
Tea scones on a plate topped with marmalade, with a cup of tea next to them.

Afternoon Tea Scones

Since 1939, Afternoon Tea has been a beloved tradition at Hotel Vancouver. A highlight of the menu is always the delicious scones baked daily in our Pastry Shop.
No ratings yet
Print Pin
Course: Snack
Cuisine: British
Keyword: Baking, Scone
Prep Time: 25 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 20 Scones
Author: Chef Eric Fernandez

Equipment

  • 1 Mixer
  • 1 Rolling Pin
  • 1 Plastic wrap
  • 1 3" round cookie cutter
  • 1 Parchment paper
  • 1 Baking tray
  • 1 Kitchen Scale

Ingredients

  • 681 g All purpose flour
  • 37.5 g Baking powder
  • 150 g White granulated sugar
  • 3 ea Eggs
  • 332.5 ml 35% Whipping cream
  • 1/4 cup Milk (For brushing the scones before baking.)

Instructions

  • In a large mixing bowl, combine the flour, baking powder, and sugar.
  • Add in the butter and mix until you get a coarse sand consistency.
  • Add in the 35% whipping cream and mix until combine.
  • Cover the dough with plastic wrap and refrigerate at least 1 hour before rolling and cutting.
  • Preheat your oven to 350F.
  • With a rolling pin on a floured work surface, roll the cough to a thickness of 3/4 inch, and cut the dough into discs.
  • Place the scones onto a baking tray lined with parchment paper, and brush the tops with milk.
  • Bake for approximately 20 - 25 minutes, or until golden.

Notes

Dust with icing sugar for an added sweet touch. Enjoy plain, or top with clotted cream and your favourite fruit preserves. 
Pride Cookie Ice Cream

Rainbow Shortbread Cookies

  Featured in Fairmont Hotel Vancouver's Treat-Cycle ice cream cart for Vancouver Pride weekend in August, this rainbow shortbread cookie is a delicious delight.

Read More
Teal ice cream tricycle with a wooden crate on the back with flowers in it

TGIF! Ice Cream Social Fridays

Visit our bright new teal Treat-Cycle serving up delicious house-made ice cream every Friday this summer!

Read More
Mother's Day Special! Notch8 Executive Chef, Danai Hongwanishkul shares his mom's special recipe for spring rolls.

Recipe – Mom’s Spring Rolls

Mother’s Day Special! Notch8 Executive Chef, Danai Hongwanishkul shares his mom’s special recipe for spring rolls.

Read More