CLAR­IDGE’S SCONES

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

Our time­less recipe. We serve more than 150,000 scones a year, of­fer­ing plain and raisin ver­sions, with Cor­nish clot­ted cream and Marco Polo tea gelée, a lip-smack­ing pre­serve made by our Parisian friends at Mariage Frères. As to the or­der of cer­e­mony when eat­ing, in our view the cream goes on first fol­lowed by a tea­spoon of jam.

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. ● We strongly sug­gest serv­ing th­ese only on the day of bak­ing, but left­over scones can be frozen and will re­main good for up to 3 weeks. As needed, de­frost com­pletely, then re­heat in a pre­heated 180C/350F/gas 4 oven for 3 min­utes.

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