* Exported from MasterCook *
Scones, Claridge's
Recipe By :HANA ASBRINK
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 1/2 ounces plain flour -- plus extra for dusting (330g)
2 1/4 ounces caster sugar -- (60g)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3 1/4 ounces cold unsalted butter -- cubed
2 1/2 ounces raisins -- optional (70g)
3 3/4 ounces buttermilk -- (110 ml)
3 ounces milk -- (90 ml)
1 beaten egg -- with a pinch of salt, for the egg wash
Prep: 4:40
Cook: 12 min
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 five to six
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 475F (240C), Gas Mark 9.
Transfer the butter and flour mixture to the standing mixer. 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 8" (21 cm.) in diameter and 3/4" (2 cm.) thick, then cut out 12
scones using the pastry cutter. Transfer the scones to the prepared
baking tray.
Using a pastry brush, carefully brush the tops with the egg wash. We
like to let our scones sit out for 20 minutes at room temperature to
give the baking powder a chance to activate before we bake them.
Bake until evenly golden, about 12 to 13 minutes. Leave to cool for 5
minutes, then serve warm.
To serve: We strongly suggest serving these only on the day of
baking. Leftover scones can be frozen and will remain good for up to
three weeks: as needed, defrost completely, then reheat in a
preheated 350F (180C), Gas Mark 4 oven for 3 minutes.
Review: Recipe worked out well for me; I prepped my baking sheet by
lining it with parchment paper, and I made sure my rack was in the
center of my oven. Scones came out nice and golden, with nice
golden-brown bottoms. Lovely bite-sized high tea scones!
Review: These were delicious, but I caution you on oven temp and
time. Mine were done in 10 minutes and were very dark on the bottom.
Review:
S(Internet address):
"https://food52.com/blog/23637-best-high-tea-in-london-claridges-scone-recipe";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 7g Fat (69.1%
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;
18mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0327