The Hotel Windsor Scone Recipe
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  • 800 g plain flour
  • 13 eggs
  • 160 g baking powder
  • 12 g salt
  • 1120 g butter, unsalted
  • 1140 g caster sugar
  • 1360 ml milk
  • 11 whole egg
  • 13 egg yolks
  • 1 a pinch of caster sugarMethod Mix flour, baking powder, salt and sugar together in a bowl. Add the butter at room temperature to the mixture and mix until content crumbles. Whisk milk and eggs together and add to the mixture. Continue mixing until the mixture comes together. Do not over mix. (Add around 150gm of sultanas at this stage if you wish to make sultana scones) Roll the dough out to a thickness of 2.5cm. Cut rounds of 5-6 cm using a plain round cutter. Line up on a tray on baking paper, allowing a minimum space of 1cm between scones. Prepare your egg wash by mixing 1 whole egg, three egg yolk and a pinch of caster sugar together. Use a pastry brush and lightly brush the top of the scones and allow to sit for around 10-15 min. Preheat oven to 180 degrees and bake for 10-12 minutes.



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