Chef John's Scones

This scone recipe is very slightly adapted from another recipe by Allrecipes user "Friendlyfood," who claims it was adapted from a version made at the Savoy Hotel in London. I have to say, I am very impressed. It was light, tender, moist, and very delicious.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 237 Calories

Ingredients

• 1 tablespoon milk
• 1 ¾ cups all-purpose flour
• ½ cup milk
• ⅛ teaspoon salt
• ¼ cup white sugar
• 4 teaspoons baking powder
• ¼ cup sour cream
• 1 large egg, lightly beaten
• ⅓ cup dried currants
• 5 tablespoons cold unsalted butter, cut into pieces

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.

Step 3

Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.

Step 4

Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.

Step 5

Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.

Step 6

Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.

Step 7

Remove from the oven and transfer to wire rack to cool.