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.
Course Snack
Cuisine British
Keyword Baking, Scone
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 20Scones
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
681gAll purpose flour
37.5gBaking powder
150gWhite granulated sugar
3eaEggs
332.5ml35% Whipping cream
1/4cupMilkFor 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.