Here’s the printable recipe from the “My Best Scones” video that was recently published on YouTube. The scones are nearly identical to the ones that I was served, on many occasions, at Brown’s Hotel in London: light, moist, and sturdy enough to support mountains of clotted cream (or whipped cream) and jam. Their tops are beautifully burnished too, thanks to a double brushing of eggwash. Want to taste these Afternoon Tea accouterments? Please join me in the kitchen:
As described in the above video (please give it a watch), the unbaked scones freeze perfectly. Just let them thaw briefly, and then glaze their tops as directed. Pop them into the oven, and in 20 minutes you will have fresh-baked scones to serve for Afternoon Tea.
Looking for sandwiches to serve for Afternoon Tea? Here are the classic ones.
Here’s the printable:
My Best Scones
- A standing mixer outfitted with the paddle attachment
- A parchment paper - or silicone mat-lined baking sheet
- 500 g (about 3 1/2 cups) all-purpose flour
- 1/4 teaspoon salt (or slightly more, to taste)
- 2 tablespoons baking powder
- 90 g (scant 1/2 cup) caster sugar (or, use regular sugar)
- 113 g (1/2 cup) cold, diced butter
- 191 ml (3/4 cup) buttermilk
- 2 large eggs
- Tip the flour, salt, and sugar into the bowl of the standing mixer. Mix on low speed until combined -- about 30 seconds. Add the butter, and mix at low to medium-low speed until the mixture resembles coarse crumbs - about 2 minutes.
- Whisk together the buttermilk and eggs. At low to medium-low speed, add the buttermilk mixture to the flour mixture. Mix until all of the flour is moistened -- there should be no dry bits of flour at the bottom of the bowl -- 3-5 minutes.
- Scrape the dough onto a very lightly floured surface. Knead the dough by hand until it is fairly smooth -- 3-5 minutes. Form the dough into a ball (smooth side up), cover with cling film, and let rest at room temperature for 15-30 minutes to relax the gluten.
- Flip the dough so that its smooth side is down. Roll into a 3/4-inch-thick circle. Use a floured 2-inch-diameter biscuit cutter to cut out rounds. Space the rounds about 1 inch apart on a parchment-lined baking sheet. Gather, roll out, and cut out rounds from the remaining scraps of dough. Cover the baking sheet with cling film and let the scones rest at room temperature for 15-20 minutes.
- Brush the top of each scone with the glazing mixture. Let the glaze dry on the (uncovered) scones for 15-20 minutes.
- Meanwhile, center the oven rack and preheat the oven to 375°F. For best results, use the conventional (not convection) oven setting.
- Glaze the scones a second time. Then bake the scones in the preheated until they puff and and their tops turn golden brown -- 15-20 minutes, depending on your oven. Cool slightly before serving. Enjoy with butter or clotted cream (or whipped cream) and jam.