Chef John's Scones

"This recipe is very slightly adapted from one by someone called Friendlyfood on Allrecipes, 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."

Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
Chef John's Scones Chef John's Scones
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  • Serves
    8
  • Prep
    20 m
  • Cook
    15 m
  • Ready In
    35 m
  • Difficulty
  • Nutritions

Method

  • 1
    Preheat oven to 400 degrees F (200 degrees C).
  • 2
    Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
  • 3
    Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
  • 4
    Transfer dough to a lightly floured surface and pat into rectangle.
  • 5
    Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
  • 6
    Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
  • 7
    Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/3 cup dried currants
  • 1 egg, lightly beaten
  • 1 tablespoon milk
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A source: Allrecipes.com

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