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Indulge in a delicious afternoon tea with Cunard’s classic scone recipe

Time for tea

Afternoon tea is one of life’s great pleasures. In today’s busy world, there isn’t always much opportunity to indulge in this most refined of customs – but on a Cunard voyage, no such constraints apply. You’ll find it a wonderful daily ritual which can be as lavish or as simple as you like.

Recreate the quintessentially British afternoon tea experience at home with this delicious scone recipe from Cunard’s Executive Chef, Nick Oldroyd.

Ingredients for 12 scones:

500g plain flour
25g baking powder
125g diced butter
75g caster sugar
4 eggs
125ml whole milk
60g sultanas


◆ Take the flour, baking powder, butter and sugar to breadcrumb stage by either rubbing or using a paddle on a mixer
◆ Add the sultanas, mix again
◆ Add three of the eggs and the milk, and mix well
◆ Pat down on a lightly floured surface until smooth and leave to rest for 5 minutes
◆ Roll out to 2cm thick, turning after each push to even the tension in the dough
◆ Cut the scone mix out and place onto a paper lined tray
◆ Using the final egg, eggwash with the yolk and rest for a further ten minutes
◆ Bake at 180°C for approximately twelve minutes.

Nick’s top tip: “The Golden Rule is to not to over work the dough and give sufficient resting time after mixing and forming the scone dough and then again when you have rolled out and cut into the desired shape; about 5 minutes for each stage. Always use egg yolk for glazing as this gives a delightful golden brown crust and a great enriched flavour and end result.”

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