A very British scone recipe - Gibson Hall

A very British scone recipe

The Queen’s birthday is this Saturday 9th June and being a banquet hall in London we’re joining in on commemorating one of the biggest events in the nation’s calendar this year. Her Majesty celebrates her real birth date on 21st April, and her ‘official birthday’ on the second week of June which is marked publicly. So what better way to celebrate this momentous event than by indulging in a very British afternoon tea treat?

The classic British scone is one of England’s favourite baked goods and afternoon tea would never be the same without it!  Scones are quick and simple to make, and even tastier home-made. Topped off with jam and clotted cream, they’re the perfect accompaniment with a warm cup of tea.

Mark this occasion by creating your own version of this delicious British treat with our easy recipe and best of all, you probably already have all the ingredients in your cupboard!


A Very British Scone Recipe 



 (12 Scones)


625g of plain flour

100g of sugar

30 grams of baking powder

125ml buttermilk

140ml whole milk

240g unsalted butter

100 kg sultanas

1 egg

1 egg for egg wash



  1.  First add flour, sugar, baking powder and butter into a mixer and cream together until the sugar has dissolved and combined.
  2. Next add the buttermilk, whole milk, and eggs. Set the mixer at a slow speed and mix for approximately 5 minutes, or until all ingredients form a smooth dough. (Try not to over mix)
  3. Lastly add the sultanas and mix evenly, stirred through the mixture.
  4. Remove the scone dough from the bowl and roll out so it’s 1 inch thick.
  5. Use a size 70mm cutter to cut out your scones or cut them out carefully by hand.
  6. Once done, place them onto a greaseproof tray and brush them with the egg wash.
  7. Bake in the oven at 160°C for approximately 25 minutes or until golden brown and cooked.

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