CLARIGE’S SCONES

Claridge’s Scones

MAKES 12

330g plain flour, plus extra for dusting

60g caster sugar

1½ tbsp baking powder

¼ tsp salt

90g cold unsalted butter, cubed

70g raisins (optional)

110ml buttermilk

90ml milk

1 medium egg, beaten with a pinch of salt, for the eggwash

● We recommend you start this recipe the night before so the flour and butter mix can be thoroughly chilled overnight.

● 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 5-6 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 240C/475F/gas 9 (if using a fan-assisted oven, follow manufacturer’s instructions). Have ready a baking tray lined with baking paper and a 5cm pastry cutter.

● Transfer the butter and flour mixture to a stand mixer fitted with the paddle attachment. 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 in diameter and 2cm thick, then cut out 12 scones using the pastry cutter.

● Transfer the scones to the baking tray. Using a pastry brush, carefully brush the tops with the eggwash. We like to let scones sit for 20 minutes at room temperature to give the baking powder a chance to activate.

● Bake until evenly golden, about 12-13 minutes. Leave to cool for 5 minutes, then serve warm.