RAISIN SCONE

This classic treat is among the delicious bakery items served at The Lobby restaurant’s beloved Afternoon Tea – a tradition at The Peninsula Hong Kong as well as other Peninsula properties around the world.

Preparation:

• In an electric mixer, beat the butter, sugar and lemon peel for 5 minutes at medium speed. 
• Add the eggs progressively, followed by the milk. 
• Once the mixture is well blended, fold the sifted flours and baking powder into the batter. 
• Add the raisins and beat for 3 minutes at low speed to produce a smooth dough.
• Cover the dough and refrigerate it overnight.
• Roll the dough to a 17 mm thickness, and cut into desired shape for the finished scones.
• Place cut dough shapes onto a greased tray, brush with egg wash, and bake in the pre-heated oven at 210ºC for 20 minutes.

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