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Scones for Afternoon Tea at the Banff Springs

Yields1 Serving

 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)

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.


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