The Savoy Hotel's Cornish scones

Ingredients:
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
1/2 cup plus 3 tablespoons buttermilk
Prepared egg wash
3/4 cup plus 2 tablespoons dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels

Procedures:
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.

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.

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

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).

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.

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.

Makes about 2 dozen.

Source: L.A. Times

Starbuck's Blueberry Scones

Preparations:
Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

Ingredients:
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping:
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Procedures:
Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer. This will ensure a moister scone than normally expected.