This recipe is Claridge's timeless classic, carefully refined over generations. Claridges offers two options: plain and with raisins. What makes the perfect scone is a much-debated topic around the UK: How big should it be? What's the ideal texture? What's the timing on the rise? Cracks or no cracks on the sides? The Devon way (cream first) or the Cornish way (jam first)? They serve more than 150,000 scones a year in the morning and at teatime, with Cornish dotted cream and Marco Polo tea gelée (a lip-smacking preserve of bergamot, strawberry, vanilla and pepper, made by Mariage Frères). They suggest the cream goes on first followed by a teaspoon of jam. Of course, this is just an opinion, and the order of ceremony should always be to the guest's taste.
MAKES 12
NOTE:
We recommend starting this recipe the night before so the flour and butter mix can be thoroughly chilled overnight.
YOU WILL NEED:
stand mixer fitted with the paddle attachment
rolling pin
5cm (2 inch) pastry cutter baking tray, lined with baking paper pastry brush
330g (11/oz) plain flour, plus extra for dusting
60g (2¼0z) caster sugar
1½ tbsp baking powder
¼ tsp salt
90g (3¼0z) cold unsalted butter, cubed
70g (2½oz) raisins (optional)
110ml (3¾f1 oz) buttermilk
90ml (3f| oz) milk
1egg, beaten with a pinch of salt, for the eggwash
Instruction
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 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 240°C (475°F), Gas Mark 9.
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 2 cm (8/4 inches) in diameter and 2cm (¾ inch) 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 eggwash. 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.
We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to 3 weeks: as needed, defrost completely, then reheat in a preheated 180°C (350°F), Gas Mark 4 oven for 3 minutes.
LMR's NOTE:
Add 1 vanilla bean to 60g of sugar
Used an extra 10g of butter
Chill the mixing bowl
Everything should be chilled or kept in the freezer for 15 minutes when applicable
This recipe was proven to be too wet for our weather, so mix the buttermilk slowly and carefully then pour in the milk, and stop adding milk when it forms a dough
Recipe from Claridge's Cookbook by Martyn Nail
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