|Breakfast served this morning on a plate from The Art of William Hogarth Collection by Williams-Sonoma. |
There was only ONE scone (Not an orange one, alas, but wild blueberry that I don't like as well, but will take in a pinch -- orange goes so much better with the clotted cream and strawberry jam, you see. The whole wild blueberry scone/strawberry jam thing just seems wrong, but, yet again, I digress...) and ONE everything bagel left. As I stood there waiting, glancing frantically from the scone to the yakker to the scone and back, a couple came in and they, too, stood there glaring at the pastries, lips trembling, waiting to place an order.
Finally the yakker ambled over to me as the fleet-of-foot barrista, seeing the other couple unattended, ran up to them. As you've probably guessed, the other couple got both my scone and the bagel. I was FURIOUS! I told the yakker that I was there first and it was MY food that they'd just gone off with. He just sort of stared at me then shrugged and wandered off. Can you say livid? We're talking scones here, people! MY scone, in someone else's house! And probably improperly consumed, i.e. NOT with clotted cream and strawberry jam but perhaps (gasp) with butter or, worse yet, grape jelly! (I can't stand it!)
Anyway, long story short (or is it too late?), when I got up this morning there were Savoy Scones (that, BTW, put Bread Co. to SHAME) on the counter under my favorite French linen tea towel. Jim had baked them for me after I went to sleep last night. How's that for an "Awwwwww..." moment?
Here is Anton Edelmann's, maitre chef des cuisines at The Savoy, recipe and our favorite.
Makes about 8
1-3/4 c flour
4 t baking powder
1/4 t salt
5 T unsalted butter cut in small pieces, cold
5 T sugar
1/2 c currants (optional)
2/3 cup milk
1 large egg yolk for glaze
Preheat your oven to 400 degrees.
Sift together flour, baking powder, and salt. Work butter and sugar in by hand until it's crumbly.
Make a well in the center and add milk and currants and mix together quickly but don't over mix. Dough will be a bit sticky and rough looking.
On floured surface, roll dough out 3/4" thick and cut into 2-1/2" rounds. You can also just cut into 2-1/2" squares if you don't have a cookie cutter or make two rounds of dough and cut each into four wedges.
Brush tops with egg yolk.
Put on parchment or silpat-lined baking sheet and let rest for 15 minutes. Bake 15 min. until golden. Remove to rack to cool slightly.
(To be authentic you must serve them with clotted cream and strawberry jam.)