Scones at Home

Head Pastry Chef Kevin Miller, whose most recent work includes launching our Peggy Porschen Afternoon Tea, has shared his recipe on how to make the perfect British scone.

Ready... steady... bake! 


670g strong flour

40g baking powder

170g caster sugar

3g salt

110g unsalted butter

3 medium eggs

200g buttermilk

80g dried fruits


- Work the flour, baking powder, salt and sugar with the butter until the butter is completely blended in and smooth to the touch.
- Mix the buttermilk and egg together and add it to the flour mix, work the dough as little as possible.
- Divide the dough and add the dried fruit to one half.
- Smoothen the dough and flatten it a bit with a rolling pin letting rest in the fridge for approximately an hour.
- After resting the dough, roll down to 3cm thickness, and after few minutes cut to individual pieces with a round cutter (approximately 6cm)
- Rest for an hour before giving a double egg wash and bake in a the oven at 170ºC (fan).
- Bake for 14 minutes, then turn the tray and bake four more minutes or until only slightly soft to the touch.

If freezing to enjoy over a period of time, put the scones into the freezer straight out the oven to avoid them from drying out.


When it comes to enjoying your scone, pick a time in the afternoon and enjoy with your favourite cup of tea. Be sure to have strawberry jam and clotted cream on hand. Anna Russell, Duchess of Bedford (the originator of afternoon tea) enjoyed tea in between the long wait between lunch and dinner. The choice is yours when it comes to the order of placing the jam and clotted cream... 

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