Scones for Afternoon Tea at the Banff Springs

From blog post: Emily's Baking Powder Biscuits and Scones from the Banff Springs


May 10, 2010

thanks to Executive Pastry Chef Stephen Garton

  • Makes: Makes about 120 scones.


2 kg Bread Flour

2 kg Pastry Flour

40 g Salt

1.2 kg Unsalted Butter

800 g Granulated Sugar

150 g Baking Powder

12 large Eggs

1.6 L Buttermilk

500 g raisins (optional)


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.

Makes: Makes about 120 scones.