Chef's Recipe


Fruit Scones

Served at afternoon tea each day on board Cunard.


  • 8 oz self-rising flour
  • Pinch of salt
  • 2 oz butter
  • 1 oz sultanas (golden raisins)
  • 1 oz superfine sugar
  • 5 fl oz milk


  1. Heat the oven to 425°F. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.
  3. Stir in the sultanas, sugar, and then the milk to get a soft dough; rest in the fridge for 1 hour.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 3/4 inch thick. Use a 2-inch cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
  6. Cool on a wire rack and serve with butter, good jam, and maybe some clotted cream.


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