Tips for the “Perfect Scone” from a chef in the know….

The picnic season is fast approaching and we at Magellan have long been striving for the prefect scone. So we went with pen and notebook in hand to a chef in the know (Ludwig Hely – Assistant Pastry Chef) at The Savoy. Like all the best recipes, the secret is in the simplicity….

  • Use buttermilk for the recipe
  • Add the sultanas or fruit at the end of the mix process so you do not bruise and cause possible discolouration of the dough
  • Use a round shape and don’t make them too big
  • Brush egg wash over the scones twice before going in the oven
  • Make sure your oven has reached the right temperature before putting in the oven – 200 degrees
  • Rest the scone before you serve them

Take 1kg flour, 60g baking powder, 5g salt, 180g sugar, 160g butter, 210g whole eggs, 300g butter milk and 250g sultanas (Can be replaced with raisins, currants, candied oranges or lemon). Then in a mixer fitted with a paddle attachment mix all the dry ingredients (apart from the sultanas) with the butter until achieving a sandy texture. Pour in the eggs and the buttermilk and mix for two minutes on low speed before increasing to a medium speed for seven minutes.

Towards the end of the mix, add in the sultanas and mix very gently until combined. By hand roll the dough into a very smooth ball then cover with cling film and leave to rest  for 20 minutes. Roll out the dough to a thickness of 20 millimetres and cut with a round 5.5cm cutter – choose the best side for the top. Egg wash twice and cook at 200 degrees Celsius for approximately 15 minutes.

Leave to cool and enjoy, once you have decided on that most difficult of questions – do you spread the cream or the jam first!

Even experienced journalists such as April Hutchinson of TTG Luxury were vexed by this question.

Even experienced journalists such as April Hutchinson of TTG Luxury were vexed by this question.

Join Fairmont Hotels & Resorts at Glorious Goodwood – 30th July – 3rd August to try these delicious scones at the races – they form part of the Fairmont Afternoon Tea served at “Fairmont in the Secret Garden”.  Fairmont Hotels & Resorts has teamed up with Goodwood Racecourse as a key sponsor for the 2013 racing season.

Contributor:  Alexandra Pinhorn

The Savoy London is managed by Fairmont Hotels & Resorts which is a client of Magellan PR.  For more information, please visit, follow them on twitter @FairmontHotels or on Facebook/Fairmont Hotels.  Their community website is  For Instagram and Pinterest, look for FairmontHotels.  Follow The Savoy London on twitter @TheSavoyLondon and on Facebook/The Savoy.

Magellan PR is on twitter: @MagellanPR / on Facebook: MagellanPR / on Pinterest: Sue Lowry / on Google+:  Sue Lowry & MagellanPR and on Flickr: Sue Lowry.  For more information on our company, visit  Follow our other blog focussing on travel in the South of England – A3 Traveller.

About magellanstraits

Magellan Straits showcases the observations & musings from Magellan PR, a boutique travel & lifestyle agency founded in 1998. We post items that are of interest from the clients we promote and from the travels and experiences that we independently undertake.
This entry was posted in Activities, Fairmont Hotels & Resorts, Hotels & Resorts, Lifestyle & Gastronomy, London, UK and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Tips for the “Perfect Scone” from a chef in the know….

  1. Pingback: Another scones recipe you may like « SOUTH PACIFIC JOURNAL

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