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.
The Savoy's Cornish Scones
Makes about 2 dozen scones, depending on the size. Total time: 1 hour. Adapted from the Savoy Hotel in London.
4 1/4 cups flour
2 1/2 tablespoons baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 cup plus 3 tablespoons sugar
6 tablespoons butter, cut into 1/2-inch pieces
2 extra-large eggs, lightly beaten