I’ve shot my fair share of scones over the years when working with The Langham Melbourne. Between going there for high teas with friends and family, to eating leftovers on a photoshoot, their scones are possibly my favourite.

I was delighted when they shared their recipe on Instagram recently. I screenshot it faster than you can say “scones with jam and cream” and just had to find the time to make them. Scones were on my weekend to do list, but other things crept up (even in these stay at home times). I knew I wanted to make scones when Gippsland Jersey sent me their buttermilk and butter, so this seemed like the perfect opportunity.

I can hands down say, these were the best scones I’ve ever made! They were light, fluffy, and full of flavour. I did accidentally add an extra egg yolk into the dough (that was intended for the egg wash), so I’ve reworded the recipe down below so you don’t make the same mistake as me, and I’ve made a couple of tweaks to the method. Oh and don’t even start with what goes on first, jam or cream. It’s jam and anyone who says otherwise doesn’t know what they are doing!

The Langham Melbourne’s Scone Recipe

Print Recipe

Servings 22

Ingredients

  

• 150 g unsalted butter, chilled
• 1 kg self-raising flour (if using plain flour, add 50g of baking powder)
• 150 g caster sugar
• 3 eggs
• 450 ml buttermilk
• 1 egg yolk
• 25 ml buttermilk
• pinch of salt

Instructions

 

• Pre-heat oven to 220ºC (200ºC fan-forced), line two baking trays with baking paper. 
• Place flour and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
• Lightly beat the eggs and add to the flour mixture. Add the sugar and buttermilk to the flour mixture and mix with a stand mixer on low speed or by hand until mixture forms a dough. Be careful to not over mix the dough. 
• Bring the dough together on a lightly floured bench and press out to 3cm thick. Dip a 6cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 22 scones.
• Beat together the remaining buttermilk, the egg yolk and pinch of salt and brush the tops of the scones.
• Place the scones in the oven for 12-15 minutes, swapping the trays half way through and bake until golden.