Scones

I had some very good Scones and clotted cream at Fortnum & Mason in London a while ago and tried to recreatee their recipe ver since. I think this is one is very close.

You can add some raisons or grated cheddar to the dough if you like.

Scones

500g Flour (I used type 550)

2 heaped Tbsp sugar

2 heaped tsp Baking Powder

1 heaped tsp salt

120g cold butter

1 Egg

250 ml buttermilk (or milk)

an egg for egg wash

Mix all dry ingredients. Add the cold butter in pieces and rub it in with your fingers or a dough card until the flour turns slightly yellow. It’s ok to still see some butter pieces.

Mix the buttermilk and the egg and add it to the flour. I like to mix it with a spoon in the bowl just until roughly combined, then transfer it to the worktop and just fold it with my hands for a few times. Don’t overwork the dough so your scones will be light and fluffy.

Roll it out on your floured worktop to about 3 cm thickness, then cut out your scones with a round cutout. (Mine is about 7cm but you can also use a glas if you don’t have one) Brush some egg wash on top and bake at 200’C for about 15 minutes.

Serve with clotted cream (creme double is what comes next here in Germany and what you can find in stores) or butter and some homemade jam.