With Victoria Day coming up on Monday, what better way to honour the monarch than by making the perfect scones? This delicious recipe by Anthony Borgo, Master Chef and Georgian Baking and Pastry Arts professor, is best served with clotted cream, strawberry jam, honey or whipped butter and Earl Grey tea (rumoured to be the Queen’s favourite!).
Yields: two dozen
454 g of room temperature, unsalted butter
113 g of sugar
2 g of salt
2.5 g of vanilla extract
2 whole eggs
1,362 g of bread flour
750 ml of buttermilk
56 g of baking powder
454 g of cheddar cheese
stand or hand mixer
3 inch cutter
pastry or basting brush
- In a mixing bowl with a paddle, cream butter and sugar until light and fluffy on speed two. Note: Can also be mixed by hand.
- Scrape bowl; add eggs and vanilla one at a time until blended with the butter and sugar.
- Sift flour, baking powder and salt and add to your current mixture with the milk and cheese until incorporated. Scrape bowl.
- On a floured surface knead the dough, and roll out to 1/4 in. thickness with a rolling pin.
- With a three inch cutter, cut out your scones into circles.
- Place scones on a lined tray, two inches apart, egg wash and place in the oven.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 30 minutes, or until done.
Try with homo milk, blue cheese, chocolate chips or dried cranberries for a twist on this traditional scone.
About Anthony Borgo
Master Chef and Professor, Anthony has spent his last 10 years at Georgian College coordinating Culinary and Baking programs. On top of his teaching, he’s also a local food advocate, competed in the World Pasta Competition from 2013 to 2017 and helps organize an annual Europe Tour for students.