Back in 2013, my wife Ting and I indulged in the delightful tradition of afternoon tea at the renowned Fortnum & Mason in London. The experience was truly unforgettable, with every detail, from the decor to the tea, impeccably curated. However, the star of the show undoubtedly was their scones, which are the best in the world. Lucky for us, we managed to obtain their authentic recipe, and we are excited to share it with you.
Details
Servings
8 serving
Prep time
15 minutes
Cooking time
15 minutes
Print
Ingredients
4 oz./85g chilled unsalted butter, cubed, plus extra to grease
2 Cups/250g self-raising flour, sifted, plus extra to dust
1 tsp baking powder
2 tbsp caster sugar
3/4 Cup/150ml buttermilk
1 egg
A little milk
Clotted cream and jam, to serve
Directions
- Preheat the oven to 220°C/425°F. Lightly butter a flat baking tray or cover it with baking parchment.
- In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.
- In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.
- Tip out the dough, lightly knead it on a floured board and roll it out to a 2.5cm thickness. Stamp out rounds using a 5cm cutter, transfer to the baking tray and brush the tops with milk (I forgot this).
- Bake in the oven for about 13 minutes until well risen and golden. Cool until warm on a wire rack.
- Serve with clotted cream and jam.
- Enjoy!
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