The Langham London is the first hotel to serve afternoon tea, so Chef Andrew certainly does know a thing or two about perfecting the art of the scone! This snack is light and fluffy and best served warm. Top it with lashings of jam and cream or cream and jam – the choice is yours.

 

INGREDIENTS

 

250 g unsalted butter, chilled
900 g T’45 flour
35 g baking powder
250 g caster sugar
10 g salt
200 g milk
200 g eggs
50 g raisins (optional)
Round cookie cutter 45mm

Makes 30 scones.

 

INSTRUCTIONS

1. Place flour, baking powder, butter, sugar and salt in a large bowl. Using fingertips, rub them together until mixture resembles fine breadcrumbs.

 

2. Refrigerate.

 

3. Lightly beat the eggs.

 

4. Using the paddle attachment, mix the cold crumble in the mixer and add the milk and beaten eggs.

 

5.Mix with a stand mixer on low speed or by hand until mixture forms a dough. Add raisins at this point, if using.

 

6. Be careful to not over mix the dough.

 

7. Knead for approx 5 minutes to create an elastic smooth dough.

 

8. Roll to 16cm thick.

 

9. Rest for 10 minutes before cutting with a round cookie cutter.

 

10. Beat together an egg yolk and pinch of salt and brush the tops of the scones.

 

11. Refrigerate overnight.

 

12. Pre-heat oven to 220ºC (200ºC fan-forced), line baking trays with baking paper.

 

13. Bake at 200C for 12 minutes.