Fortnum's Scones
The scones Fortnum & Mason bake by the thousand every morning for afternoon tea at 181 Piccadilly, from their Cook Book: plain, or with sultanas, rested twice so they rise tall.
Ingredients
- 400 g '00' flour
- 20 g baking powder
- ½ teaspoon salt
- 115 g unsalted butter, diced
- 80 g caster sugar
- 175 ml whole milk
- 1 egg, lightly beaten, to glaze
- Icing sugar, for dusting
- 50 g sultanas (optional)
Instructions
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Sift the flour, baking powder and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine crumbs.
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Stir in the sugar, and the sultanas if you are making sultana scones. Add the milk and mix to a soft dough; do not over-mix or the scones will be heavy. Cover the bowl with cling film and leave to rest for 30 minutes.
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On a lightly floured surface, roll the dough out to about 1.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Place on a baking sheet lined with baking parchment, brush with the beaten egg and leave to rest for another 30 minutes.
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Bake in an oven heated to 180 °C (gas 4) for 12 to 15 minutes, until well risen and golden brown. Cool on a wire rack and dust with icing sugar before serving.
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Serve with clotted cream and strawberry preserve, cream first or jam first as you please.
Notes
Added for the Tea Caddy’s guides, from Fortnum & Mason’s The Cook Book.
