Save this recipe from the birthplace of afternoon tea …
The Langham in London holds a unique place in the history of afternoon tea. Opened in 1865, it was the first place to move this great Victorian tradition from the drawing rooms of the aristocracy into a refined yet accessible experience, enjoyed in the grand setting of a luxury hotel. This cookbook invites readers to create the charming Afternoon Tea of The Langham at home. Recipes range from indulgent creations such as vanilla and salted caramel millefeuille to refined reimaginings of custard creams and battenberg, as well as simple favourites including double dark chocolate cookies and The Langham’s Signature Scones – renowned for being light and fluffy thanks to a light kneading by hand as soon as the mixture has come together.
Makes about 20
Ingredients
450g T45 or 00 flour, plus extra for rolling
17g baking powder
125g unsalted butter,
cubed and chilled
125g caster sugar
5g salt
100g eggs, beaten, plus extra for glazing
100g whole milk or buttermilk
You will also need
5cm plain round cutter
Method
1. In a stand mixer fitted with the paddle, combine the flour, baking powder, butter, sugar and salt, and mix on low speed to rub the butter into the dry ingredients to a fine, grainy texture (about 3 minutes). Add the beaten eggs and milk or buttermilk and mix until combined.
2. Turn out the dough on to your work surface and knead for about 1 minute, until smooth. On a lightly floured sheet of baking paper, roll out the dough to a circle 2.5cm thick. Using the baking paper, slide the dough on to a baking sheet. Loosely cover, then chill for 10–20 minutes in the fridge while you heat the oven to 180°C fan.
3. Line two large baking sheets with baking paper.
4. Dust the 5cm plain round cutter with flour and stamp out rounds from the dough.
5. Arrange the rounds on the lined baking sheets, leaving a 5cm gap between each one. Gather the offcuts together into a ball, re-roll once and stamp out more scones. You should get about 20 altogether. Brush the top of the scones with a little extra beaten egg and bake for about 20 minutes, until risen and golden brown.
The Langham Afternoon Tea Book by The Langham at Eason (€24).