At 3.30pm, wherever in the world the three Cunard Queens may be, the clock chimes for Afternoon Tea in the Queens Room. Time-honoured and quintessentially British, the parade of fine china, silver platters, white gloves and warm scones, set to the tinkering of a Grand piano, is a signature sea day ritual. In the name of continuing our culinary adventure around the world, we’re sharing the recipe for the scones that steal the show, courtesy of Cunard’s Executive Chef, Nick Oldroyd.
Makes 12 scones
500g plain flour
25g baking powder
125g diced butter
75g caster sugar
125ml whole milk
- 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.
Bake along with Cunard’s Executive Chef, Nick Oldroyd, here:
And if you’re intrigued to see how your version stacks up against the real deal? There’s only one way to find out. Book your 2021 Cunard voyage here and prepare for Afternoon Tea heaven.