The Ritz London · Since 1906
The Palm Court scone
The scone at the Ritz London arrives warm, plain and raisin, in relays through the afternoon, with Cornish clotted cream and strawberry preserve: the piece by which every afternoon tea in the world is judged.
Taste profile
Pair it with
The Ritz Royal Blend, black, with milk.
The scone is the centre of the British tea and the Ritz makes thousands a day for the Palm Court: a short, tall bake with a craggy top, split by hand, never cut, cream first or jam first according to a debate the hotel refuses to settle. They come warm on the middle tier and are replaced on request until the guest declines, which is the Ritz’s idea of hospitality.
The Palm Court tea has been served since 1906 with the same choreography; the scone is where the pastry kitchen shows its hand every day.
The home version · serves 6
Ingredients
- 500 g plain flour
- 25 g baking powder
- 80 g cold butter
- 80 g sugar
- 2 eggs
- 200 ml milk
- 80 g raisins (optional)
- Clotted cream and strawberry jam to serve
Method
- Rub the cold butter into the flour and baking powder until sandy; stir in the sugar and raisins.
- Beat the eggs with the milk, keep a spoon for glazing, mix the rest into the flour quickly into a soft dough.
- Pat out 3 cm thick, cut with a 5 cm cutter without twisting, place on a tray touching lightly.
- Glaze the tops only with the reserved egg milk.
- Bake at 220 °C for 12 to 14 minutes until tall and golden. Serve warm, split by hand.
Where to taste it
