Scones for Afternoon Tea at the Banff Springs

Scones for Afternoon Tea at the Banff Springs

AuthorJulie

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)

1

Mix 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.

2

Bake at 170C (about 340F) for about 15 minutes, or until golden. Note *Our ovens are convection. Regular ovens can take longer.

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Ingredients

 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)

Directions

1

Mix 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.

2

Bake at 170C (about 340F) for about 15 minutes, or until golden. Note *Our ovens are convection. Regular ovens can take longer.

Scones for Afternoon Tea at the Banff Springs
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