Claridge’s Scones

This recipe is our timeless classic, carefully refined in our kitchen over generations. We offer two options: plain and with raisins. What makes the perfect scone is a much-debated topic around the U.K.: How big should it be? What’s the ideal texture? What’s the timing on the rise? Cracks or no cracks on the sides?

The Devon way (cream first) or the Cornish way (jam first)? We serve more than 150,000 scones a year in the morning and at teatime, with Cornish clotted cream and Marco Polo tea—a lip-smacking preserve of bergamot, strawberry, vanilla, and pepper, made by our Parisian friends at Mariage Frères. And by the way, in our view, the cream goes on first, followed by a teaspoon of jam. Of course, this is just our opinion, and the order of ceremony should always be to the guest’s taste.

NOTE: We recommend you start this recipe the night before, so the flour and butter mix can be thoroughly chilled overnight.

Make the dough:

In a large bowl, combine the flour, sugar, baking powder, and salt, then add the butter and rub into the flour mixture with your fingers until you have a fine crumb (you could also pulse this 5 to 6 times in a food processor to achieve the same sandy texture, but it’s almost as fast to work by hand). If you’re making raisin scones, stir the raisins in now. Transfer to a smaller container, cover, and leave to rest in the refrigerator overnight, or until thoroughly chilled.

Preheat the oven:

The next morning, preheat the oven to 240°C (475°F), Gas Mark 9.

Add the buttermilk and milk:

Transfer the butter and flour mixture to the stand mixer. Slowly mix in the buttermilk and milk until the dough comes together.

Roll out the dough:

On a lightly floured surface, roll out the dough to form a circle, about 21cm (8 inches) in diameter and 2cm (.8 inch) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray.

Brush the scones with the eggwash:

Using a pastry brush, carefully brush the tops with the eggwash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them.

Bake and serve:

Bake until evenly golden, about 12 to 13 minutes. Leave to cool for 5 minutes, then serve warm.

We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to 3 weeks: as needed, defrost completely, then reheat in a preheated 180°C (350°F), Gas Mark 4 oven for 3 minutes.