I've enjoyed these at the hotel on several occasions and I was delighted when the The Los Angeles Times printed the recipe several years ago. I finally made them this weekend. Very light and truly excellent. I prefer them a little thicker than the sizing above but baking them was tricky so I paraphrased the correct sizing/baking time above.
Scones from the Hotel Bel-Air
3 c. cake flour
2 T. baking powder
2 T. sugar
3/4 t. salt
1/2 c. unsalted butter, cubed
2 c. whipping cream
1 c. currants (optional)
1 egg yolk, beaten with a little water
Clotted or Devonshire cream and best quality preserves
Preheat oven to 375 degrees.
Sift together dry ingredients. Work butter into dry ingredients until mealy using paddle attachement of mixer. Add cream and currants, mixing on low speed one minute until dough is smooth.
Place dough on floured pastry cloth and roll out to 3/4 inch thick. Cut into 2 1/4 rounds. Brush with egg yolk mixture, plan on parchment covered baking sheet, and bake 18-20 until golden brown.