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Categories: Breads, Breakfasts

The Savoy's Cornish scones

The Savoy's Cornish scones
Glenn Koenig / Los Angeles Times

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 ... Read more

Total time: 1 hour | Makes about 2 dozen scones, depending on the size
Note: Adapted from the Savoy Hotel in London.
  • 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

Step 1Heat 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.

Step 2Pour 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.

Step 3Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.

Step 4On 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).

Step 5Place 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.

Step 6Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.

Each of 24 scones:
146 calories; 4 grams protein; 25 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 37 mg cholesterol; 7 grams sugar; 209 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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