Scones at Home
Head Pastry Chef Kevin Miller, whose most recent work included launching our Peggy Porschen Afternoon Tea, has shared his recipe on how to make the perfect British scone.
Ready... steady... bake!
670g strong flour
40g baking powder
170g caster sugar
110g unsalted butter
3 medium eggs
80g dried fruits
- Work the ﬂour, baking powder, salt and sugar with the butter until the butter is completely blended in and smooth to the touch.
- Mix the buttermilk and egg together and add it to the ﬂour mix, work the dough as little as possible.
- Divide the dough and add the dried fruit to one half.
- Smoothen the dough and ﬂatten it a bit with a rolling pin letting rest in the fridge for approximately an hour.
- After resting the dough, roll down to 3cm thickness, and after few minutes cut to individual pieces with a round cutter (approximately 6cm)
- Rest for an hour before giving a double egg wash and bake in a the oven at 170ºC (fan).
- Bake for 14 minutes, then turn the tray and bake four more minutes or until only slightly soft to the touch.
If freezing to enjoy over a period of time, put the scones into the freezer straight out the oven to avoid them from drying out.
When it comes to enjoying your scone, pick a time in the afternoon and enjoy with your favourite cup of tea. Be sure to have strawberry jam and clotted cream on hand. Anna Russell, Duchess of Bedford (the originator of afternoon tea) enjoyed tea in between the long wait between lunch and dinner. The choice is yours when it comes to the order of placing the jam and clotted cream...
Share your scones with us on Instagram or Facebook and we will select the most appetizing scones to enjoy a complimentary afternoon tea for two upon re-opening. Be sure to tag #LoveLanesborough in your posts and share with your friends! Competition ran until 30 April 2020. The winner's post can be viewed here on Instagram.