Claridge’s, a 5-star hotel in Mayfair, London, serves one of the world’s most elite afternoon tea expert services. Amongst the lots of sweets, sandwiches, and teas served, Thibault Hauchard, Claridge’s government pastry chef, states the most iconic product is the scone: for the afternoon tea, in typical, and mainly for Claridge’s.

Head baker Jessy Maniou is tasked with producing the scones. He commences by combining flour, sugar with salt, baking powder, and extremely cold butter, then mixing. “If something is going wrong with the scones, in general, it’s the mixing,” Hauchard claims. “If we combine way too much, it will be not the same texture at the conclusion, and if we really do not blend enough, [the same result].”

Once the batch of dough is mixed, 50 percent is utilised for the plain scone, and the other 50 percent is reserved for a raisin scone. On the weekends, Hauchard suggests, the kitchen will make 500 scones: “250 plain, 250 raisin. For the duration of the 7 days it can be 200, 220.”

After the dough is pressed and minimize into scaled-down circles, the prime will get rubbed with an egg clean consisting of only egg yolk and cream. This helps give the scones a shiny layer on major.

Maniou suggests he experienced under no circumstances listened to of scones before setting up this occupation, and because of that, he learned this recipe in about a week. He’s now an pro — not just in generating them, but consuming them as perfectly. “Basically a scone is not a brioche, not a bread,” suggests Hauchard. “The kind of texture is nothing at all we can look at to, to be truthful, but it is a thing we have to have to try to eat incredibly hot, a bit soft, and with clotted cream and jam of training course.”

Check out the whole online video to see how the cooks at Claridge’s put together the lots of other pastries served in the course of afternoon tea.