Claridge's Scones for Afternoon Tea (Recipe)


Claridge's Scones

(Makes 12)

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


  1. 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)
  2. If making raisin scones, stir them in now. Place mixture in a container and leave in the refrigerator overnight or until thoroughly chilled.
  3. The next morning, preheat oven to 475 degrees fahrenheit.
  4. Transfer the butter and flour mixture to the stand mixer. Slowly mix in the buttermilk and milk until the dough comes together.
  5. 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.
  6. 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.
  7. 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.

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