Savoy Scones

Saturday, May 16, 2015

by Maxine

What ho, readers! By Jove! Scones! Scrumptious, spiffing scones.

Not too crumbly, delightfully firm, and simply marvelous to taste, by golly, by gosh, these tasteful scones have put on a good show in the Mother's Day Tea 2015 series.

This recipe is from the Fairmont Savoy in London, where these scones are served as part of their famous afternoon tea. With clotted cream and raspberry jam, surely.

500 grams flour
1 tsp orange zest
30 grams baking powder
1/2 teaspoon salt
90 grams sugar
80 grams butter
105 grams whole eggs (about 2 large)
150 grams buttermilk
125 grams dried cranberries or currants

Egg wash:
2 eggs, whisked
1 tbsp milk

1. Combine flour, orange zest, baking powder, salt, sugar, and butter in a stand mixer with a dough hook on medium speed to get a sandy texture.
2. Reducing the speed to medium low, add eggs and buttermilk.
3. Add currants to dough. Jolly good.
4. Let rest for 20 minutes, covered.

5. Roll out to a thickness of 2 centimetres, cut with rounded cutter, lay on silpat lined baking sheet, spacing it 2.5 cm or 1 inch apart
6. Egg wash once and let dry.
7. Egg wash once more.
8. Bake in a preheated oven at 190C or 375F for 15 minutes until bottom is lightly browned.

Tally ho!

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