English Afternoon Tea at The Savoy Hotel London's Scones

This recipe is translated from a recipe released by the chef of The Savoy London, and has been reprinted or adapted by various foreign websites. The Savoy Hotel's Thames Foyer restaurant is famous for its famous English afternoon tea, with a glass dome in the atrium accompanied by piano music, starting from £75 per person, and the most iconic British scones are naturally a big part of it. Here are some of my personal production experiences. Scones aren't really cakes, they're quick breads. There are so many scones on the Internet, let's make a rough classification first. First of all, British scones and American scones (such as Starbucks' scones) can be considered as two completely different types of food. Although the American scones are also called "scones", in the eyes of the British, they are not the same thing as the concept of traditional scones. Each has its own flavors, and there is no one that is better, only which one you like. American scones can play with thousands of flavors, with a variety of fruits in between. American-style scones are designed to be eaten alone, and the amount of butter and sugar is higher than that of British style. The flavor is already rich, with no additional toppings and perhaps topped with frosting. The English scones are simple and relatively bland, and afternoon tea is usually served plain, or only raisins and dried blackcurrants are added. British scones are designed to be eaten with clotted cream, butter, jam and lemon mayonnaise, not alone, so clotted cream and jam are also the essence of British scones. In terms of shape, the British scones are generally cylindrical, and the American scones are arbitrary, often wedge-shaped or square. There are also a lot of British scone recipes, this one is special in appearance is also neater and more beautiful, different from the rougher shape made by ordinary families, worthy of the elegant scone of the five-star hotel level, Yan Kong, of course, I particularly like it. It's also good to enjoy some British elegance at home. Such a quick and easy-to-learn recipe, let's do it quickly! *Plastic surgery tips updated for 2021

Ingredients

Flour100% 285 g

Salt0.5% 1.4 g

Bakingpowder6%[Thecurrenttestcanbereducedto5%] 17 g

Castersugar18% 51 g

Butter16% 46 g

Egg21% 60 g

Buttermilk30% 86 g

Raisins25% 71 g

Cooking Instructions

1. Mix all the dry ingredients and butter into a sandy form with the K pulp for the cooking machine. [Suggestion: Stir for 2-3 minutes, leaving small particles to make it softer.] ã€‘
2. Pour in the egg mixture and buttermilk and stir on low speed for 2 minutes and medium speed for 7 minutes. [Suggestion: After the K slurry is stirred into a dough, you can change the dough hook with a total time of 3-5 minutes at low speed. ã€‘
3. Finally, add the raisins and mix gently.
4. Remove the dough, knead it into a ball by hand, wrap it in plastic wrap and let it rest on the countertop for 20 minutes. [Suggestion: Refrigerate when the temperature is high]
5. Roll out the dough to a thickness of 2cm and cut it with a 5.5cm round die, leaving the smooth bottom side up. [Suggestion: Cut the mold and wrap it in flour every time, press and lift it decisively, and don't turn it. When you cut the scone to take it, you should also be careful not to touch the outer circle, and use a scraper to help transfer. Cut two pieces of dough in a row, one short apart. The main point is to roll out the thickness evenly, cut decisively, do not turn, and do not stick the peripheral parts. ã€‘
6. Brush the top with egg wash twice and bake at 200 degrees for 18 minutes. [Suggestion: The egg wash should not be dripped to the periphery to avoid sticking.] It is recommended to reduce the heat to 200 degrees for 15 minutes. ã€‘
Baked!
It smells so good! The bottle on the left is a supermarket-bought clotted cream (clotted cream or clotted cream).
10. Break in half by hand and spread with cream or butter and jam. Whether to apply clotted cream or jam first has even become a war of words among the British people. Are you on the jam team or the cream team?
To ensure a smooth top of the scone, add the ingredients later. Roll out the dough, divide it into three parts, and gently press the ingredients into the top third and bottom third of the dough, fold three into one. Then use a 2 cm thick tower ring to assist in rolling it into a thickness of 2 cm.