Claridge’s Scones

March 1, 2019

Test Kitchen-Approved

Author Notes: From 'Claridge’s: The Cookbook' by Martyn Nail and Meredith Erickson/Mitchell Beazley Publishing:

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 (now 210,000!) 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.
Food52

Food52 Review: Featured in: More Than 210,000 of These Iconic British Scones Get Served Every Year.The Editors

Makes: 12 small scones
Prep time: 4 hrs 40 min
Cook time: 12 min

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
  • 3 ounces (fluid ounce) (90 ml.) milk
  • 1 beaten with a pinch of salt, for the egg wash
In This Recipe

Directions

  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 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.
  2. The next morning, preheat the oven to 475 degrees Fahrenheit (240 degrees Celsius), Gas Mark 9.
  3. Transfer the butter and flour mixture to the standing mixer. Slowly mix in the buttermilk and milk until the dough comes together.
  4. 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.
  5. 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.
  6. Bake until evenly golden, about 12–13 minutes. Leave to cool for 5 minutes, then serve warm.
  7. 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.

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Reviews (4) Questions (0)

4 Reviews

stefanie March 14, 2019
Recipe worked out well for me; I prepped my baking sheet by lining it with parchment paper, and I made sure my rack was in the center of my oven. Scones came out nice and golden, with nice golden-brown bottoms. Lovely bite-sized high tea scones!
 
Judy March 11, 2019
These were delicious, but I caution you on oven temp and time. Mine were done in 10 minutes and were very dark on the bottom.
 
plevee March 6, 2019
Are the volume measurements UK or US? Scones are pretty good split and toasted the next day.
 
Merry March 4, 2019
In case and U.S. bakers like me were wondering, Plain Four = AP and Caster Sugar = Superfine

https://food52.com/blog/21097-what-is-caster-sugar-does-it-really-make-a-difference-in-baking