Claridge’s Scones, a Recipe From the London Hotel’s New Cookbook

Claridge’s Scones
Makes 12
This recipe is our timeless classic, carefully refined in our kitchen over generations. We offer two options: plain and with raisins. What makes the perfect scone is a much-debated topic around the U.K.: 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)? We serve more than 150,000 scones a year in the morning and at teatime, with Cornish clotted cream and Marco Polo tea gelée (a lip-smacking preserve of bergamot, strawberry, vanilla and pepper, made by our Parisian friends at Mariage Frères). And by the way, in our view, the cream goes on first followed by a teaspoon of jam. Of course, this is just our opinion, and the order of ceremony should always be to the guest’s taste.
We recommend you start this recipe the night before, so the flour and butter mix can be thoroughly chilled overnight.
Ingredients and tools:
Standing mixer fitted with the paddle attachment
Rolling pin
2-inch (5-cm.) pastry cutter
Baking tray, lined with baking paper
Pastry brush
11 1/2 oz. (330 g.) plain flour, plus extra for dusting
2 1/4 oz. (60 g.) caster sugar
1 1/2 tbsp. baking powder
1/4 tsp. salt
3 1/4 oz. (90 g.) cold

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