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.
Categorybread
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.
