My scones

No.133

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I was watching a youtube video the other day, it was about preparing pastries for afternoon tea at the very famous 5-star hotel in London called The Savoy. They have a very elegant tea room called Thames Foyer in the house, a selection of savory finger sandwiches, french pastries and their traditional afternoon tea cakes are served with a huge selection of teas, and we never forget their scones. Everything they serve on the beautifully arranged 3-tier cake stand is baked in the pastry section of their kitchen and it was really fun to watch the busy back stage. At the end of the video I read their recipe and it was different from my scones.

Although The legend Savoy chooses to put eggs in the dough I rather go for eggless recipe as it seems to me eggs make the scone a little gooey. I also think the dough with eggs is more sticky and more difficult to cut out… Good scones are moist and soft inside, crisp outside, buttery and rich in flavor and I think you can achieve it with good amount of chilled butter rubbed in flour. The amount of butter called for in this recipe is 100g, it is a generous amount but you will be happy with the soft texture and the creamy taste. It is not so sweet as only 25g sugar will go in and you will be easily able to change it to a savory type of scones.

* Ingredients for 7-8 scones *

225g flour
A pinch of salt
25g sugar
1 tea spoon of Baking Powder

100g cold butter, cut into small cubes 

140cc cold milk

I am adding 50g fresh blueberries but you can bake without.

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1.   Shift flour, salt, sugar and baking powder together into a large bowl

2.   Add the butter in the flour mixture. Try to separate the butter cubes from each other. Use your fingertips to rub the flour and butter together. When the mixture is coming like coarse bread crumbs, lift the mixture up and fold in the air. This rubbing has to be done while the butter is still chilled and cold otherwise it won’t become like small particles. Your body heat will melt the butter fast, so it is important you keep rubbing very quickly.

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3.  When the mixture has become like fine breadcrumbs like you see on the above photo, make a well in the middle of the bowl and pour in the milk. This recipe is calling for 140cc milk but you should not pour it in all at once. Your flour might be different from mine, it might need less liquid to dampen all the dry ingredients, so please see if you need 140cc or not. Mix with a big wooden spoon, I never use a silicon spatula to mix scone dough as it tends to over-beat it. I mix the dough very lightly, I use probably only 20 seconds or so, it is important not to knead it, you don’t want a gooey scone.

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4.  Dust some flour on a cutting board and roll the dough out. Use both palms around the dough and make a nice round and flat dough with the height of about 2.5 cm.
Do it quickly before the butter starts to melt. Today I am mixing in some fresh blueberries but you can bake without any fruits too.

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5.   Place the dough on a plate, cover with a plastic wrap and let it rest in the fridge at least 30 minutes. (you can make the dough the day before)

6.   Preheat the oven 220℃

7.   Using a round cutter, cut out rounds. I think my cutter is 7cm in diameter. Put a little flour in a small bowl and dip the cutter into it before you cut one out.

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Place on a lined baking tray. Brush only tops with a mixture of 20cc egg and 20cc milk.

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8. Bake in the oven for 12-15 minutes.

Bon appetite!

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My husband had them for breakfast with cottage cheese and red currant jam on top. Miam miam 🙂

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I hope you will love my scones 🙂

xxx Rie

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