Claridge’s Scones
Ingredients
- 330 g all-purpose flour,
- 60 g caster sugar or granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 90 g unsalted butter
- 70 g raisins
- 110 ml buttermilk
- 90 ml milk
- 1 egg
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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 5 to 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 21cm (8 inches) in diameter and 2cm (.8 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 to 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.
Source
Original recipe: View Original