Claridge's Scones for Afternoon Tea (Recipe)
What you will need:
- stand mixer fitted with paddle attachment
- rolling pin
- 2 inch pastry cutter
- baking tray, lined with baking paper
- pastry brush
- 11 1/2 oz plain flour, plus extra for dusting
- 2 1/2 oz caster sugar
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 3 1/4 cold unsalted butter, cubed
- 2 1/2 oz raisins (optional)
- 3 3/4 fl oz buttermilk
- 3 fl oz milk
- 1 egg, beaten with a pinch of salt, for the egg wash
- In a large bowl, combine the flour, sugar, baking powder and salt then add the butter and rub into the flour mixture with your fingers until you have a fine crumb. (You could also pulse this 5-6 times in a food processor)
- If making raisin scones, stir them in now. Place mixture in a container and leave in the refrigerator overnight or until thoroughly chilled.
- The next morning, preheat oven to 475 degrees fahrenheit.
- Transfer the butter and flour mixture to the stand mixer. Slowly mix in the buttermilk and milk until the dough comes together.
- On a lightly floured surface, roll out the dough to form a circle, about 8 1/4 inches in diameter and 3/4 inch thick. Then cut out 12 scones using the pastry cutter. Transfer to prepared baking tray.
- Using a pastry brush, carefully brush the tops with the egg wash. Let the scones sit for 20 minutes before baking to give the baking powder a chance to activate.
- Bake until evenly golden, about 12-13 minutes. Leave to cool for 5 minutes.
Scones should be served on day of baking. Leftovers can be frozen for up to three weeks. Reheat at 350 degrees fahrenheit.