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Dominique Ansel has shared with us his recipe for the perfect Afternoon Tea scones.
Arguably the most important part of
the Afternoon Tea experience, scones are notoriously difficult to
get right. Dominique Ansel has worked to perfect the Afternoon Tea
scone and has shared his secrets in the recipe below.
Makes:30 scones (approx.)
butter, softened and cubed
750g plain flour,
plus extra for flouring your work surface and cookie cutter
Stand mixer fitted with paddle
5cm round cookie cutter
- In a stand mixer fitted with a paddle attachment, cream the
butter and sugar together on medium speed until combined
- Add the flour, salt, and baking powder and mix to a crumbly
- Add the milk and buttermilk and mix on a low speed until
incorporated. (TIP: Be careful not to overmix, otherwise you'll
have tough, dense scones.)
- Transfer the dough onto a floured work surface. Using a rolling
pin, roll the dough out to 2cm thick. Transfer the dough to baking
tray and cover with clingfilm. Rest the dough for 4 hours in the
fridge - a cold dough will be easier to cut into perfect
- Preheat your oven to 165°C.
- Once the dough is chilled, cut out circles with a floured, 5cm
round cookie cutter in a downward straight motion (make sure to
avoid twisting the cutter).
- Line a baking tray with parchment paper, and place the scones
so that the bottom sides are facing upwards, so your scones will
have a nice flat surface.
- In a small bowl, beat the egg yolks with a fork to make an egg
wash. Brush an even layer of egg wash on top of each scone using a
pastry brush and allow to dry for 30 minutes. Brush them with egg
wash for a second time, and allow to dry a further 30 minutes.
(TIP: make sure that the egg wash doesn't run down the sides of the
scones, as this will allow for perfect baking.)
- Bake at 165°C for 10 - 12 mins until the scones are well
risen and golden. Let cool on a wire rack and serve
Recommended to serve freshly baked
after cooling with a strawberry jam and clotted cream.
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