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.
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.