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One of my favourite spots in London is the promenade of the Dorchester Hotel. When Crumbs Couture was lucky enough to be listed as a wedding cake supplier to the Dorchester, we were allowed to have our consultations at the promenade, and I would look forward to the scones and Dorchester blend tea almost as much as meeting the engaged couples. The room is so elegant and always fragrant thanks to the huge floral displays. Often the piano is playing, there is muted chatter and you can spend hours watching people walk back and forth to the bar and the ballroom. The scones at The Dorchester are buttery, soft and served warm. They arrive wrapped like little babies in thick white napkins.
As scones are best served warm, it is always best to spread the jam on the scone first, and then the clotted cream. If you were to put the cream on first, it would melt or curdle with the warmth of the scone and ruining clotted cream is surely one of the most serious crimes one can commit.
If, like us, you make scones of varying sizes, arrange them on different trays in the oven, or in rows by size, which will allow you to quickly remove the smaller ones while leaving the larger ones to bake a little longer.
You will need:
250g plain flour
1 heaped tsp of baking powder
1 heaped tbsp of caster sugar
1/2 tsp of salt
55g cold unsalted butter
150ml milk
1 egg
Start by preheating your oven to 175 degrees c.
Add all of your dry ingredients to a bowl, add your cubed cold butter and mix together until you get a sandy mixture.
Make a well in the middle of your mixture and add the milk. Mix together well.
Roll out your dough approximately 1 inch thick and cut into rounds. Before baking, mix your egg and use a brush or kitchen tissue to dab a little egg wash on each scone.
Bake for 10-15 minutes dependent on the size of your scones.
Allow to cool until they are warm, split in half and eat with lashings of Jam and Clotted Cream.
As always a video of our scone-making can be seen on our Instagram page.
Enjoy x