Spring is approaching and as the flowers bloom and the days begin to get warmer, imagine yourself sitting in your garden, sipping tea and indulging in exquisite scones and cakes.
The perfect scone is not easy to come by and here at the Montagu Arms our head chef, Matthew Tomkinson, specialises in making them just right. This week, we asked Matt to divulge his secret and tell us how to make these delectable delights, faultless.
"The best tip for making scones is not to over mix them" says Matt. "Make sure your hands are cold or use a metal spoon or palette knife to mix the batter. Over working and warmth melts the butter rather than rubbing in and makes the gluten toughen up resulting in them being heavy"
Matt's recipe for the perfect scone
875g Strong Flour
50g Baking Powder
125g Unsalted Butter
125g Caster Sugar
Egg for egg washing
Place all ingredients apart from the milk and fruit into a large mixing bowl and quickly rub in the butter.
When the butter is rubbed in add the milk and combine.
Mix in the fruit.
Roll the dough out 25mm thick, cut to the desired size.
Egg wash tops and place on non-stick tray.
Bake at 180oc for 12 minutes and cool on a wire rack.
Taste one of Matt's amazing scones for yourself this Easter and book a traditional Afternoon Tea at The Montagu Arms