Buttermilk Scone with Jam and Clotted Cream
This classic recipe hails from The Ritz in London, renowned for its afternoon tea service. The scones have a crisp outer layer, are soft and tender inside, and pair perfectly with clotted cream and jam.
- Yield
- 12 scones
Directions
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Preheat oven 375 F.
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In a large bowl, whisk together the flour, sugar, baking powder, salt, and cream of tartar.
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Coarsely grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping.
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Use your fingers to crumble the butter and flour together until it has a fine sandy texture. Little bits of butter should remain intact. Alternatively, pulse the flour and butter together a few times in a food processor.
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In a small bowl, mix the cream, milk, and egg together and reserve two tablespoons in a small bowl to be used as an egg wash.
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Create a well in the middle of the flour-butter mixture and drizzle in the milk mixture while using one hand to mix until combined. The dough will be very sticky, so try to keep one hand in the bowl and one hand free and clean.
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Place the dough on a floured surface and roll out to 3/4-inch thick. Use a round biscuit cutter to cut out 10 to 12 scones (depends on the size of the cutter). Try not to twist the cutter when removing. Transfer the scones to a parchment-lined baking sheet. Place them about 2 inches apart.
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Brush tops with the reserved egg wash, making sure the egg wash does not pool around the scone. Use a paper towel to soak up any egg wash that drips around the base.
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Bake for 20 minutes or until golden.
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Remove from the oven. Serve warm with clotted cream and jam.
From Shawnie's class “Mother’s Day Celebration: Afternoon Tea” (also taught in English Afternoon Tea)
