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Expert pastry chef, Aurelian Dupont has shared his skill and wisdom to emanate the Wellington Lounge’s delicious Royal Afternoon Tea scones at home. One of the most treasured treats of the much loved tea, Aurelien shows guests how to perfect the quintessential English scone, sure to impress the even the most passionate scone-connoisseur. 

 

 

Wellington Lounge’s Scones 

INGREDIENTS (15 pieces)

1200g self-rising flour
400g butter
200g sugar
17.5g baking powder
200g milk
4 whole eggs
 

PREPARATION

1. In a bowl mix flour, sugar, butter (diced) and baking powder. Mix until it turns to a crumble texture
2. Add the eggs and mix in
3. Pour in the milk slowly to allow for a smooth mix. Do not over mix
4. Spread the dough on the table with flour
5. Cut with a ring cutter or knife into scone portions
6. Take an oven tray and line with baking paper. Place your portioned scones on it
7. Make an egg wash by beating 1 egg
8. With a brush, place a thin layer on top of the scones and let it dry
9. Repeat this and leave to rest for one hour in a cool place
10. Switch the Oven to 180 degrees
11. Bake for 15 to 20 min