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The Savoy's Cornish scones

Time 1 hour
Yields Makes about 2 dozen scones, depending on the size
The Savoy’s Cornish scones
(Glenn Koenig / Los Angeles Times)
1

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.

2

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.

3

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

4

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).

5

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.

6

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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