English Scones - My Quest to Discover A Very British Tradition

Intermediate

On a trip to England, I wanted to find out the authentic way to make scones. I'd tried many recipes in the States, but I wasn't sure I had the right ingredients, technique, etc.

I started by having afternoon tea in one of the most beautiful and luxurious restaurants in

London, The Rubens at the Palace. Why not start at the top? In addition, I spent the morning with the Executive Pastry Chef, Sarah Houghting, and Executive Chef, Ben Kelliher.

We discussed various traditional British foods, including scones. I wasn't able to get my hands dirty there, but I was able to taste three different scones—plain, Fruit, and Savory. All were delicious and served with Clotted Cream, Strawberry Jam, and Lemon Curd (a new discovery that I'm in love with).

But my quest continued as I ventured into the Cotswolds. There, I was to meet Anna and spend the afternoon baking in her home kitchen. It was there that I got my hands into the flour, and we made scones.

Anna graciously answered my questions, such as why softened butter is better or what the benefit of using self-rising flour is (and will it go off—mine at home is quite old). We talked and baked for hours, and the result was tender, delicious scones and other treats I'll share in another post.

The key was incorporating the butter fully into the flour. You don't want chunks of butter because they will melt out. At home, I find butter that is slightly chilled but soft, which is perfect. As for self-rising flour...well, just do it. You can make your own by adding baking powder and salt to regular flour, but I find King Arthur's Self-Rising Flour perfect for these scones (yes, I got new flour when I got home).

What also interested me was the use of milk in the scones. It made a soft, tender scone ready for the clotted cream and jam. At home, I used both milk and buttermilk, and I found I liked buttermilk (which Anna's recipe said was okay) because I found the scones a bit lighter.

Anyway, enough about my journey. Here's the recipe so you can experience these delights in your kitchen.