With Wimbledon just around the corner, my thoughts are turning to lazy summer days, watching the tennis whilst sipping Pimms and nibbling on some strawberries, cream and scones.
Thanks to the lessons taught by Ludwig Hely, the Assistant Executive Pastry Chef of The Savoy London for another social occasion – Glorious Goodwood, my scones are now in a class of their own! Here’s Ludwig’s tips on how to create the ultimate scone.
1 kg Plain Flour
60g Baking Power
300g Butter Milk
250g Sultanas (can be replaced with Raisins, Currants, Candied Oranges or Lemon etc)
- In a mixer fitted with a paddle, mix all the dry ingredients and the butter together until sandy in texture.
- In a separate bowl, mix the eggs and the buttermilk together.
- Pour in the eggs and buttermilk mix for two minutes on low speed and seven minutes on medium speed.
- Add grit and mix very gently until combined.
- By hand, roll the dough into a very smooth ball then cover with cling film and leave to rest on the counter for 20 minutes.
- Roll out the dough to a thickness of 20 millimetres and cut with a round 5.5 cm cutter, turning the bottom upside down.
- Brush with egg wash twice (the yolk of an egg) and cook in an oven at 200 degrees celsius / Gas Mark 6 for approximately 18 minutes.
Ludwig’s cooking tips:
- Use buttermilk for the receipe
- Use a round shape and don’t make them too big
- Brush egg wash over the scones before going in the oven to give them that professional finish
- Make sure your oven is at the appropriate temperature
- Rest after taking out of the oven for 15 – 20 minutes before serving
- The Savoy London serves 60,000 afternoon teas and makes 120,000 scones, serving 2,500 kgs of clotted cream and 2,800 kgs of strawberry jam (made by a local supplier) – per annum.
- Traditional Dundee Cake is the most popular cake for Afternoon Tea with six full sized cakes being used each day. The second most popular is Pistachio and Raspberry Galette (fives cakes used per day) followed by Gugelhupf cakes (four served per day),
Here’s Ludwig making his scones in The Savoy’s kitchens last year:
Contributor: Sue Lowry Photographs: David Emson Video: Fairmont Hotels & Resorts
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