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Have a Scone in Honour of the Queen's Jubilee

Straight from the pastry chef at the Classic SconeForest of Arden, A Marriott Hotel and Country Club in Birmingham, England here's a recipe for a classic scone. Celebrate the Queen's Jubilee with the Brittish tradition of tea and scones.

2 kg AP flour - 4 ½ pounds
300 g granulated sugar - 10 ounces
100 g baking powder - 3 ½ ounces
500 g softened unsalted butter - 18 ounces
8 ea whole eggs. lightly beaten 
500 ml whole milk - 18 fluid ounces
200 g sultanas (golden raisins) - 7 ounces as needed 
egg wash


1. Combine flour, sugar, baking powder, and butter in an electric mixer until breadcrumb consistency.
2. Add beaten whole eggs and whole milk to form dough and then stir in sultanas.
3. Roll out to desired thickness and portion with cutter.
4. Place on parchment paper lined baking sheets, brush with egg wash and bake at 170C (340 F) until lightly browned and cooked through. Time will depend on the size.

Try making this recipe with other dried fruits, like currents, cranberries  or blueberries.