Chef Interview: How to make the best scones

This month, Eileen Donaghey, the Afternoon Tea Expert interviewed a chef from a central London hotel to find out his afternoon tea secrets. Andrew Gravett is the Executive Pastry Chef at The Langham which is a five star hotel at Portland Place.

Tell me about your career background.

At 16, I moved to France taking a 4 year apprenticeship in Normandy followed by 2 more years in Paris. After I returned to UK, working in hotels and restaurants for a few years ending up at the Capital Hotel as the pastry chef for Eric Chavot. 7 years later having worked in the team to earn 2 Michelin stars and various accolades I decided to move back to France. This time I worked for Valrhona Chocolate under the guidance of Frederic Bau. I also held a job teaching at a school in France and as well as consulting for hotel groups, patisseries and chocolateries around the world.

What first attracted you to the Langham?

The opportunity to work in one of London’s iconic hotels, all it’s history, and to be a part of its future.

Can you tell me why you decided to include a savoury scone in your afternoon tea?

Nostalgia! The savoury scone was something as a child I enjoyed on a Sunday evening tea at home. Just out of the oven with a slice of butter part cold part melting.

Sounds delicious! Are you allowed to share your scone recipe or is it a secret?

I take it as a compliment if a recipe is asked for, so of course

If someone is hosting an afternoon tea at home, when should they make the scones? That morning or just before guests arrive?

The scones can be made the night before, rolled, glazed and refrigerated. Leaving the baking to the last minute the next day.

What is your most important tip you can share on how to make the perfect scone?

Resting the dough before baking. Helps to keep a good shape and for the moisture to be evenly distributed through the mix. That should give a better puff!

And of course I have to ask, do you add cream first or jam first?

Jam of course, it allows you to put more cream!

Not sure if I can agree with jam first but thank you so much for the scone tips Andrew! I will look forward to visiting the hotel for afternoon tea next time I am in London.

If you love scones and want more tips, you can read one of my earlier interviews here.