The Journal | Made in Piccadilly


Fortnum's Scones

As Tom Parker Bowles writes, in his prefix to the scones recipe in our Cook Book - it's 'scone, like gone...not scone, like stone.'

But really, how you might pronounce the word is largely irrelevant. We simply refer to them as the finest little baked creations in the world - and they're made fresh each day in Piccadilly.

Every morning, in preparation for the countless Afternoon Teas we serve each day, we make thousands of scones - plain, fruit and savoury too.

Made to a simple but exceptional recipe for decade upon decade, there's now no need to forego a Fortnum's scone just because you're not joining us for tea at 181 Piccadilly.

Plucked from the pages of the Cook Book, read on to discover our once-secretive, now-shared recipe - follow each step carefully and you'll soon be enjoying Fortnum's famous scones at home.


Makes about 15

400g 'OO' flour

20g baking powder

1/2 teaspoon salt

115g unsalted butter, diced

80g caster sugar

175ml whole milk

1 egg, lightly beaten, to glaze

icing sugar, for dusting

(optional: 50g sultanas)

The recipe

Sift the flour, baking powder and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine crumbs.

Stir in the sugar, and if you are making Sultana Scones, add them too. Add the milk and mix to give a soft dough; do not over-mix or the scones will be heavy. Cover the bowl with cling film and leave to rest for 30 minutes.

On a lightly floured work surface, roll out the dough to about 1.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Place the scones on a baking sheet lined with packing parchment. Brush with the beaten egg and leave to rest for another 30 minutes.

Place in an oven heated to 180C/Gas Mark 4 and bake for 12-15 minutes, until well risen and golden brown. Transfer the scones to a wire rack to cool, and dust with icing sugar before serving.

Clotted Cream and Strawberry Preserve is traditional - deliciously so, too.

There is, however, always room for experimentation and for a sweet twist on a firm favourite, try our tart and tipsy Blackcurrant & Cassis Curd or sweetly-aromatic Tayberry Preserve - the eponymous fruit, for the uninitiated, is a cross between a black raspberry and loganberry.

And again, cream first or jam first, it is up to you. Enjoy!
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