These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

47 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
These are really excellent. Light as air and incredibly tasty.