I tested a lot of scone recipes, with a variety of combinations of ingredients: cream/butter, milk/butter, no butter/just cream, and or buttermilk. I also tried recipes that used cake flour, self-rising flour and just regular flour. They all work, and the differences with some were quite subtle. And then I came across this one from one of the Queen’s chefs, Darren McGrady, and finally stopped searching. This is THE ONE!
I’ve listed the ingredients and the method, and if making them for the first time, watch the video so you’ve got the method down. This batch makes 16 2-inch scones.
I’ve also included a video on how to make your own clotted cream. I just cheat and buy a pint of cream; use 1 cup for the scones then thicken the other cup with an immersion blender, rather than whipping it which adds air, so then it’s too fluffy.
- 3 ¼ cups all-purpose flour (450grams)
- 1 stick soft butter (113grams)
- ½ cup plus 1 Tbs granulated sugar (136g)
- 4 tsp baking powder (20g)
- 1/4 tsp salt *
- 1 egg
- 1 cup milk, half-and-half or cream (I recommend cream)
- 1 cup sultanas or currants (optional)
- 1 egg yolk
- the salt is my addition – it’s not part of his recipe/method
- Cut the butter into little pieces.
- I mixed the dry ingredients with the butter in the stand mixer with the paddle attachement until very well combine.
- Measure 1 cup milk (or cream) into a pyrex measuring cup, then added the egg and whisk it to combine.
- Use a 2″ cookie cutter, and do not twist when pressing down on the dough.
- Keep cookie cuteter coated in flour so the dough doesn’t stick
- I bake them pretty close together, so that they don’t tilt, just a fingertip width apart
- Bake at 350 for 15-20 minutes
Here is a critique on the tea scene where the the Queen has tea with Jackie Kennedy.