One of our favorite things about London, that we suggest to first-time visitors and aficionados alike is the tradition of Afternoon Tea at a luxury hotel.
Most scone recipes are fairly similar and include flour, butter, sugar, salt, baking powder and either buttermilk or milk with a spritz of lemon juice. You will need a two-inch round cutter (or the top of a glass will do). Serve with jam of your choice and butter (or clotted cream if you can find it; we couldn’t in London).
Plain Scones by by Mark Perkins, executive pastry chef of Rosewood London
Ingredients:
- 500 grams soft flour
- 25 grams baking powder
- 5 grams salt
- 120 grams sugar
- 75 grams unsalted butter
- 150 grams buttermilk
- 2 whole eggs
- 1 egg yolk
Preparation:
- Mix together flour, baking powder and salt
- Rub the butter into the flour with your hands until everything is combined
- Mix eggs and buttermilk together; add to the flour and mix until a dough is formed
- Dust the work surface with flour and gently work the dough until a smooth consistency is created
- Roll the dough to 1.5 centimeters thick
- Cut out using a floured pastry cutter
- Place on a baking tray lined with parchment
- Brush each scone with egg yolk (try not to get any drips down the sides of the scone)
- Rest in the fridge for one hour
- Brush each scone with egg yolk a second time
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes
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