Scones for Afternoon Tea at the Banff Springs
May 10, 2010
thanks to Executive Pastry Chef Stephen Garton
- Makes: Makes about 120 scones.
1Mix butter, sugar, salt, baking powder and flours into a crumble mixture. Mix in milk and eggs until just incorporated. Roll out dough to about 18-20 mm thick. Cut desired size.
2Bake at 170C (about 340F) for about 15 minutes, or until golden. Note *Our ovens are convection. Regular ovens can take longer.