April 27, 2020

Traditional Afternoon Tea Scones Recipe at Home

The Lanesborough London and the famous Peggy Porschen bakery have collaborated on a glamorous afternoon tea offering at Céleste that opened on March 3rd. Here is how to make the delicious Peggy Porschen recipe for traditional scones. If you would like to recreate a truly sophisticated experience at home, you can serve your teatime treats on the beautiful Raynaud porcelain—the same that is used at Le Bristol’s Café Antonia.


Makes 20 scones (10 plain and 10 raisin)


  • 670g plain flour
  • 40g baking powder
  • 170g sugar
  • 3g salt
  • 110g butter
  • 3 whole eggs
  • 200ml buttermilk
  • 83g raisins


  1. In a large mixing bowl, combine the flour, baking powder, salt and sugar.
  2. Add the butter and mix until the butter is completely blended in and smooth to the touch.
  3. Whisk the buttermilk and eggs together in a small bowl and add it to the flour mixture, stirring until combined. (Be careful not to over stir).
  4. Divide the dough in half and add the raisins to one half.
  5. Smoothen the dough onto a baking sheet lined with parchment paper and flatten it slightly with a rolling pin.
  6. Leave dough to cool in the refrigerator for 1 hour.
  7. Remove dough and roll it out to 7cm/3” thick.
  8. Cut out 10-12 scones from each section of dough with a scone cutter.
  9. Set scones aside to for 1 hour.
  10. Apply a double egg wash and bake at 170˚C/335˚F for 15 minutes.
  11. Turn the tray around 180 degrees and bake for 5 more minutes or until scones are golden brown and slightly soft to the touch.

Enjoy with your favourite tea blend and, if you’re up for a baking spree, Chef Eric Frechon’s amazing hazelnut spread Madeleines.

Teatime anyone?

Recipe by The Lanesborough – Oetker Collection

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