Name: The Savoy's Cornish scones Recipe
Total time: 1 h
Yield: Makes about 2 dozen scones, depending on the size
Ingredients: 4 1/4 cups (17.6 ounces, or 500 grams) flour; 2 1/2 tablespoons (1.05 ounces, or 30 grams) baking powder; 1/4 teaspoon plus 1/8 teaspoon (.08 ounce, or 2.5 grams) salt; 1/4 cup plus 3 tablespoons (3.17 ounces, or 90 grams) sugar; 6 tablespoons (2.9 ounces, or 82.5 grams) butter, cut into 1/2-inch pieces; 2 extra-large eggs (3.9 ounces, or 107.5 grams), lightly beaten; 1/2 cup plus 3 tablespoons (5.5 ounces, or 160 grams) buttermilk; Prepared egg wash (1 to 2 eggs beaten with a tablespoon of water); 3/4 cup plus 2 tablespoons (4.4 ounces, or 125 grams) dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels

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By Noelle Carter

Dec. 29, 2012

Dear SOS: I just returned from a lovely stay at the Savoy Hotel in London. For tea, we had the most wonderful scones that I have ever had. Do you think the pastry chef would share the recipe?

Suzanne Cole

Los Angeles

Dear Suzanne: These adorable scones, delicate, flaky and not overly sweet, may look small, but they pack a lot of flavor. Buttermilk lends a subtle tang, enhancing the richness of the egg and butter, and a bit of dried or candied fruit adds a nice surprise with every bite. A little taste of Britain right here at home.

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4 ¼ cups (17.6 ounces, or 500 grams) flour

2 ½ tablespoons (1.05 ounces, or 30 grams) baking powder

¼ teaspoon plus ⅛ teaspoon (.08 ounce, or 2.5 grams) salt

¼ cup plus 3 tablespoons (3.17 ounces, or 90 grams) sugar

6 tablespoons (2.9 ounces, or 82.5 grams) butter, cut into ½-inch pieces

2 extra-large eggs (3.9 ounces, or 107.5 grams), lightly beaten

½ cup plus 3 tablespoons (5.5 ounces, or 160 grams) buttermilk

Prepared egg wash (1 to 2 eggs beaten with a tablespoon of water)

¾ cup plus 2 tablespoons (4.4 ounces, or 125 grams) dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels

Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.

Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.

Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.

On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 1 1/4 inches in diameter).

Place the scones on parchment-lined baking sheets, spacing them about 1 1/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.

Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.

Adapted from the Savoy Hotel in London.