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.
INGREDIENTS
Makes 12 scones
500g plain flour
25g baking powder
125g diced butter
75g caster sugar
4 eggs
125ml whole milk
60g sultanas
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.
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