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In 2019 we went on a Viking cruise, from Tokyo to Vancouver, via northern Japan, eastern Russia, the Bering Strait and the Alaska coast. Truly spectacular.
Onboard, one of our favourite experiences was the 'English Tea' in the Wintergarden. Best scones ever, with a glorious crunchy top!
This recipe is taken from the Viking publication A Guide to English Tea.
Ingredients
Ingredients
Equipment Required
Equipment Required
400g plain flour, plus extra for dusting
45g sugar
1 3/4 tablespoons (20g) baking powder
1/2 teaspoon salt
375ml heavy cream
3 tablespoons honey
1 large egg yolk, beaten
Baking tray
Large bowl
Medium bowl
Circular scone cutter
Method
Method
Preheat oven to 210o C.
Spray a baking sheet with non-stick spray. Set aside.
Stir together flour, sugar, baking powder and salt in a large bowl
In a medium bowl, whisk together cream and honey; pour into dry ingredients and stir until just combined (mixture will be a little crumbly)
Turn onto a lightly floured work surface; roll out 1 inch thick and cut into 2 inch circles
Transfer to baking sheet, brush tops with egg yolk
Bake until golden brown, about 18 minutes
Onboard the Viking Orion.
HIgh Tea in the Wintergarden May 13th 2019
Notes
Notes
Key Word Search Tags
Key Word Search Tags
afternoon tea, morning tea
Viking Notes
Viking Notes
This scone recipe comes from our Viking chefs, who bake batches of these on board our ocean ships for Afternoon Tea in the Wintergarden. One of our longtime favourites, these quick breads are baked until just gently crisp, with a touch of sweetness - perfect with clotted cream and jam or lemon curd.
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