Ritz Carlton’s Scones for a perfect afternoon tea
Here comes the scones! The simplest and quickest of all hot little cakes.
Last year, I have bought a little book called “The Ritz Carlton book of Afternoon Tea” from the British Museum.
The book is a collection of recipes for creating the perfect tea time. There are stories along with the recipes. I kind of like it because it gives the recipe a sort of fairy dimension.
I was surprised to discover that this recipe which I’m going to share with you later has neither the egg nor the sugar that we usually add to the dough. I was sceptic at first hand. But they turned out amazing! A crusty outside and a soft caky inside: Instant “coup de foudre”.
I have adapted the recipe and added a hint of lemon zest and replaced some of the milk with buttermilk. I do not regret having done that. I have also added 2 tablespoons of currants.
If you do not have cream of tartar or bicarbonate of soda, it’s worth knowing that both make the baking powder, so you may replace them with an extra teaspoon of baking powder.
Makes 6 good scones or 10 small
Prep: 5 min – baking: 12 min
- 225 g of self raising flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 50g of butter, in cubes
- 150 ml of milk (I used 50 ml of milk and 100 ml of buttermilk)
- A hint of lemon zest
- 2 tbsp of dried currants
- Clotted cream (or whipped double cream)
- Strawberry or raspberry jam
- Icing sugar for dusting
Preheat the oven at 220 degrees C or 200 degrees C (fan). Cover a baking sheet with baking paper.
Mix the flour with the salt and the baking powder. Add the butter in cubes and work with your fingers to get a crumbly texture. Add the currants.
Add the liquids and the zest and bring the dough together without over mixing it.
Flour the working surface and shape dough into a sort of circle and keep it about 1 cm thick. I just used my hands for this, you don’t really need a rolling pin.
Dust the surface of the dough with a bit of flour.Now either use round-shaped cookie cutters or just cut through the circle into half then each half into 3.
Reshape the scones with your fingers from the corners to have a well finished product. Arrange them on the baking sheet.
Bake for 12 to 15 min. You will see them risen and looking golden.
Serve them hot or warm or even cold, but to my husband and I, they’re at their best in the first minutes.