Traditional English Afternoon Tea Scones at The Savoy London
This recipe is translated from the selfless disclosure of the head chef at The Savoy London and has been shared or adapted by various websites abroad. The English afternoon tea served at Thames Foyer in The Savoy Hotel is renowned, featuring a glass dome and piano music for £75 per person starting price. The iconic English scones are undoubtedly an essential part of it. Here's my personal experience with making them. Scones are actually not cakes but rather a type of quick bread. There are countless scone recipes online, which can be roughly categorized. First, English scones and American scones (e.g., Starbucks' scones) can be considered entirely different categories of food. Although they both go by the name "scones," American scones are not considered traditional scones by the British. Their taste is a matter of personal preference, neither is superior—it's just about which one you like. American scones are diverse in flavors and often stuffed with various fruits. They are designed as standalone foods, containing more butter and sugar than English scones. They are flavorful enough without additional toppings, with at most a glaze on top. English scones use simpler ingredients and are relatively plain in flavor. For afternoon tea, they are typically served plain or lightly enhanced with raisins and blackcurrants. English scones are meant to be paired with clotted cream, butter, jam, and lemon curd—hence, these accompaniments are indispensable to the scones. In terms of appearance, English scones are generally cylindrical, while American scones have more casual shapes and are often wedge or square-shaped. There are many recipes for English scones. What distinguishes this one is its refined and elegant appearance, compared to the rougher homemade versions—befitting the elegance of a five-star hotel. As someone who values aesthetics, I particularly love this recipe. It’s great to enjoy a touch of British sophistication at home. This recipe is quick and easy to learn, so get started and make your own scones soon! *Tips updated in 2021.
Ingredients
Steps
1. Use a stand mixer with a paddle attachment to mix all the dry ingredients and butter until crumbly. [Tip: Mix for 2-3 minutes, leaving small bits of butter intact for a softer texture.]
2. Pour in the egg and buttermilk, mix on low speed for 2 minutes, then medium speed for 7 minutes. [Tip: Switch to a dough hook after combining, for a total low speed time of 3-5 minutes.]
4. Remove the dough and knead it gently into a round ball. Wrap in cling film and let rest for 20 minutes on a countertop. [Tip: If room temperature is high, refrigerate instead.]
5. Roll the dough out to 2cm thick and use a 5.5cm round cutter to cut out shapes, placing the smooth side facing up. [Tip: Dip the cutter in flour each time and press down firmly without twisting. Use a bench scraper to help transfer scones carefully without distorting them. Ensure thickness is even, and cut decisively.]
6. Brush the tops with egg wash twice, then bake at 200°C for 18 minutes. [Tip: Avoid dripping egg wash down the sides to prevent sticking. Reduce baking time to 15 minutes at top and bottom heat of 200°C if possible.]
Out of the oven!
Smells amazing! That jar on the left is clotted cream (available in supermarkets).
10. Break a scone in half with your hands, and spread clotted cream or butter and jam. Whether to apply cream or jam first is a matter of debate! Which team are you on?
To ensure smooth tops, you can add the fillings after mixing. Roll out the dough, divide it into three parts, gently press the fillings into the topmost and bottom third sections, and fold the dough into thirds. Use a 2 cm tall tart mold to assist in rolling it evenly to 2cm thickness.