Savoy Scones with Devonshire Cream
The Savoy Hotel in London is famous for its High Tea and its Scone recipe is legendary. A quick bread, the scone is light, airy, and subtly sweetened with dried currants baked inside, with a texture similar to a Buttermilk Biscuit.
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Servings: 12
Calories: 230kcal
Ingredients
- 2 1/2 Cups All-Purpose Flour Sifted
- 1 Tablespoon Baking Powder Sifted
- 1/4 Teaspoon Baking Soda Sifted
- 1/4 Cup Sugar
- 1 Teaspoon Salt
- 8 Tablespoons Unsalted Butter European style butter is best
- 1 Egg Beaten
- 1 Egg Yolk
- 3/4 Cup Dried Currants
- 1 Zest Orange Zest Only
- 3/4 Cup Buttermilk
Egg Wash
- 1 Egg Beaten
- 1 Tablespoon Buttermilk
Instructions
- Preheat the oven to 400F
- Add the sifted flour, baking powder, baking soda, sugar, and salt in a bowl. Cut in the butter until the bits are the size of lentils. Then add the dried fruit and orange zest
- Whisk together the eggs and buttermilk then add them to the dry mixture. Combine the wet and dry ingredients, the dough should be consistent in texture, not too dry or too wet, add more buttermilk if too dry
- Turn the dough out onto a floured surface, roll out to approximately 1-inch thickness.
- A round scone is traditional, however, you can cut into triangle shapes or use a round cutter. Triangle shapes have no waste.
- Place the scones onto a parchment or silicone mat lined sheet pan
- Beat one egg with a 1 tablespoon of buttermilk for an egg wash. Brush the tops of the scones with the egg wash
- Bake for approximately 14-16 minutes until browned and not moist on the sides.
Nutrition Facts
Savoy Scones with Devonshire Cream
Amount Per Serving
Calories 230
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 65mg22%
Sodium 248mg11%
Potassium 240mg7%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 11g12%
Protein 5g10%
Vitamin A 326IU7%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.