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  • Writer's pictureLearning How To Cook

Afternoon Tea Scones for Mother's Day Brunch

Try out this scone recipe inspired by the Savoy Hotel in London. #posh

Notes from the LHTC Team:

These sky-high golden scones are the perfect addition to any brunch (or tea time). Inspired by the scones at the Savoy hotel, these pair perfectly with butter, jam or honey. Make these along side these savory quiches to fill out a perfect Mother's Day Brunch.


Afternoon Tea Scones

Makes 6 large scones

2 cups + 1 tablespoon All-Purpose Flour 3 3/4 teaspoons Baking Powder 3/4 teaspoon Salt 1/4 cup Sugar 3 tablespoons cold Butter, cubed 1 Egg 1/2 cup Buttermilk Egg wash (1 egg + 1 tablespoon milk)


1. In the bowl of a stand mixer fit with the paddle attachment, combine flour, baking powder, salt and sugar. Add butter and mix on low until the mixture appears sandy.

2. In a small bowl, whisk together the egg and buttermilk. Add to the flour mixture and mix on medium-low speed for 1-2 minutes, until a cohesive dough forms.

3. Form into a smooth ball and lightly cover with plastic wrap, let rest at room temperature for 20 minutes. Preheat the oven to 400F.

4. On a lightly floured surface, roll into a circle about 1-inch thick and cut out 4 scones with a round cookie cutter. Re-roll the scraps to get 2 more scones. Place on a lined cookie sheet and brush the tops with egg wash. Bake 15-20 minutes until tops are golden brown.

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