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CLARIDGE'S SCONES Recipe

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This recipe for CLARIDGE'S SCONES is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 550 g strong flour (bread flour)
• 100 g butter
• 100 g sugar
• 43 g baking powder
• 187 g double cream
• 187 g full fat milk
• 50 g sultanas (optional)
• 1 egg
Directions:
Directions:
Sieve the flour and the baking powder together twice.
Rub the butter into the flour, and then add the sugar.
Add the liquids, adjusting to get the correct consistency (which should be slightly tacky, but not sticky).
Cover the dough and allow it to rest for 10 minutes.
Roll the dough about 1.5 cm thick.

Dip the pastry cutter (or use a water tumbler) into the flour and knock of the excess flour–this is to stop the cutter from sticking against the edge of the scone and to give a clean cut and straight sides. Use the cutter to cut out the required size.
Brush with beaten egg (tops only, not the sides) and then let the scones sit in the refrigerator for 1 hour.

Brush again with the egg wash just before baking.

Bake scones at 200Ί C/gas for 10-12 minutes.

* Note: You can freeze the scones in their raw form. Just don’t brush them with egg wash. When you are ready to eat them, defrost the scones in the fridge and brush with egg wash before putting into the oven. They will stay fine in the freezer for about two weeks.
Serve with raspberry jam and clotted or whipped cream.
Number Of Servings:
Number Of Servings:
15 small-medium
Preparation Time:
Preparation Time:
35 mins
Personal Notes:
Personal Notes:
This is a classic scone, one of us had to put in something for afternoon tea!

 

 

 

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