These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Martha Stewart Living Television
- 1 3/4 cups all-purpose flour, plus more for rolling
- 4 teaspoons baking powder
- 5 tablespoons unsalted butter
- 5 tablespoons sugar
- 1/2 cup currants (optional)
- Scant 2/3 cup milk
- 1 large egg yolk, lightly beaten, for glaze
- Clotted cream, for serving
- Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants, if using. Knead gently together, being careful not to overmix. (Dough will be sticky.)
- On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
- Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.
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