The Savoy's Cornish scones

Name: The Savoy's Cornish scones
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

The Savoy's Cornish scones was pinched from <a href="http://recipes.latimes.com/recipe-the-savoys-cornish-scones/" target="_blank">recipes.latimes.com.</a>

"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..."

INGREDIENTS

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4 1/4 cups (17.6 ounces, or 500 grams) flour

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2 1/2 tablespoons (1.05 ounces, or 30 grams) baking powder

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1/4 teaspoon plus 1/8 teaspoon (.08 ounce, or 2.5 grams) salt

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1/4 cup plus 3 tablespoons (3.17 ounces, or 90 grams) sugar

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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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