Savoy'S Cornish Scones

9 ingredients
1 steps

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

Directions

  1. 1
    {"0":"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":"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.","4":"3. Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.","6":"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 11\/4 inches in diameter).","8":"5. Place the scones on parchment-lined baking sheets, spacing them about 11\/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.","10":"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.","13":"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."}

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