Claridge’S Scones
Ingredients
- Tools ⓘ
- Standing mixer fitted with the paddle attachment
- Rolling pin ⓘ
- 2-inch (5-cm.) pastry cutter
- Baking tray, lined with baking paper
- Pastry brush ⓘ
- Ingredients
- 11 1/2 ounces (330 g.) plain flour, plus extra for dusting ⓘ
- 2 1/4 ounces (60 g.) caster sugar ⓘ
- 1 1/2 tablespoons baking powder ⓘ
- 1/4 teaspoon salt
- 3 1/4 ounces cold unsalted butter, cubed ⓘ
- 2 1/2 ounces (70 g.) raisins (optional)
- 3 3/4 ounces (fluid ounce) (110 ml.) buttermilk ⓘ
Instructions
- 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 five to six times in a food processor to achieve the same sandy texture, but it's almost as fast to work by hand). If you're making raisin scones, stir the raisins in now. Transfer to a smaller container, cover and leave to rest in the refrigerator overnight, or until thoroughly chilled.
- The next morning, preheat the oven to 475 degrees Fahrenheit (240 degrees Celsius), Gas Mark 9.
- Transfer the butter and flour mixture to the standing 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 inches (21 cm.) in diameter and 3/4 inch (2 cm.) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray.
- Using a pastry brush, carefully brush the tops with the egg wash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them.
- Bake until evenly golden, about 12-13 minutes. Leave to cool for 5 minutes, then serve warm.
- To serve: We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to three weeks: as needed, defrost completely, then reheat in a preheated 350 degree Fahrenheit (180 degree Celsius), Gas Mark 4 oven for 3 minutes.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).