The Langham Signature scone recipe:


  • 1 packet of The Langham scone mix
  • 160g Unsalted butter
  • 350g Buttermilk
  • 10g Vanilla paste (optional)
  • Raisins (optional)
  • Flour for dusting
  • Whole egg (for egg washing)
  • Oil spray
  • Large muffin tin
  • Round cookie cutter
  • Rolling pin


  1. Mix dry ingredients with butter until sandy, using a mixer with paddle attachment.
  2. Pour buttermilk and vanilla paste into the dry ingredient mixture.
  3. Mix slowly until combined.
  4. Dust a clean bench with flour.
  5. Place the dough on the bench and dust the top of the dough with a small amount of flour. 6.
  6. Roll scone dough with a rolling pin until 3cm thickness.
  7. Cut rounds using a cookie cutter according to the size of the muffin tin.
  8. Using oil spray, grease the inside of the muffin tin.
  9. Make the egg wash mixture, whisking 1 egg until combined.
  10. Place the cut scones into the muffin tin and brush the top with whole egg wash.
  11. In a preheated fan forced, bake at 180 degrees Celsius for 10-15 minutes or until golden brown.
  12. Remove from the oven and allow to cool slightly before removing from the tin. Allow to cool on a baking rack.






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