Fruit Scones

Served at afternoon tea each day on board Cunard.

Photo: Cunard
  • 8 oz self-rising flour
  • Pinch of salt
  • 2 oz butter
  • 1 oz sultanas (golden raisins)
  • 1 oz superfine sugar
  • 5 fl oz milk


Preparation

  1. Heat the oven to 425°F. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.
  3. Stir in the sultanas, sugar, and then the milk to get a soft dough; rest in the fridge for 1 hour.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 3/4 inch thick. Use a 2-inch cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
  6. Cool on a wire rack and serve with butter, good jam, and maybe some clotted cream.
September 2017
August 2017

Curry Deviled Eggs

To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. You may use either regular or...

Read more

July 2017

Pescado de Havana

Enjoy a four-course meal and a great bottle of wine. Or grab a burger hot off the grill. Dress up. Dress down. Sit with your friends or make new...

Read more