SCONES

It is believed the fashionable ritual of taking tea with scones began in England when Anna, the Duchess of Bedford, ordered servants to bring tea and some sweet breads, which included scones. This recipe comes from our Viking ship chefs who bake golden batches for our onboard guests. The result is a warm, biscuit-like structure, an ever-so-slightly crisped exterior and just the right level of sweetness. Be sure to have plenty of clotted cream and fruity jams on hand so everyone can generously spread the joy.

INGREDIENTS

3¼ C (400 g) flour, plus extra for dusting
¼ C (45 g) granulated sugar
1¾ T (20 g) baking powder
½ tsp (2.5 g) salt
1⅔ C (375 ml) heavy cream
3 T (42 ml) honey
1 large egg yolk, beaten

DIRECTIONS

Preheat oven to 400°F (210°C). Spray a baking sheet with nonstick cooking spray and set aside. Place flour, sugar, baking powder and salt in a large bowl, whisking to combine. Place cream and honey in a medium bowl, whisking to combine. Make a well in the center of the dry ingredients; pour cream mixture into well and stir until just combined. Mixture should be a little bit crumbly. Turn out onto a lightly floured work surface and gently roll to 1 in (2.5 cm) thick. Cut into circles with a 2-inch round cookie cutter. Transfer to prepared baking sheet and brush tops with egg yolk. Bake until golden brown, about 18 minutes.

SERVING SUGGESTION

Serve with jam, lemon curd, butter or clotted cream.

Prep time: 10 minutes
Cook time: 18 minutes
Makes 16 servings.