The Lanesborough x Peggy Porschen Afternoon Tea Scones Recipe

The Lanesborough London and the famous Peggy Porschen bakery have collaborated on a glamorous afternoon tea offering at Céleste that opened on March 3rd. The event was intended to run through June 2nd but was cut short due to the unforeseen temporary closures of both The Lanesborough and Peggy Porschen in response to COVID-19.

In case you didn’t make it to afternoon tea at The Lanesborough in time to try them in person, we are making up for the missed opportunity by offering you the delicious Peggy Porschen recipe for traditional scones. If you would like to recreate a truly sophisticated experience at home, you can serve your teatime treats on the beautiful Raynaud porcelain—the same that is used at Le Bristol’s Café Antonia.

Here’s how they’re made…


Peggy Porschen Teatime Scones

Makes 20 scones (10 plain and 10 raisin)


670g plain flour
40g baking powder
170g sugar
3g salt
110g butter
3 whole eggs
200ml buttermilk
83g raisins



In a large mixing bowl, combine the flour, baking powder, salt and sugar.
Add the butter and mix until the butter is completely blended in and smooth to the touch.
Whisk the buttermilk and eggs together in a small bowl and add it to the flour mixture, stirring until combined. (Be careful not to over stir).
Divide the dough in half and add the raisins to one half.
Smoothen the dough onto a baking sheet lined with parchment paper and flatten it slightly with a rolling pin.
Leave dough to cool in the refrigerator for 1 hour.
Remove dough and roll it out to 7cm/3” thick.
Cut out 10-12 scones from each section of dough with a scone cutter.
Set scones aside to for 1 hour.
Apply a double egg wash and bake at 170˚C/335˚F for 15 minutes.
Turn the tray around 180 degrees and bake for 5 more minutes or until scones are golden brown and slightly soft to the touch.


Enjoy with your favourite tea blend and, if you’re up for a baking spree, Chef Eric Frechon’s amazing hazelnut spread Madeleines.

Teatime anyone?

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