Chef John's Scones39 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“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.” - by Chef John
Original recipe yields 8 scones
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Transfer dough to a lightly floured surface and pat into rectangle.
- 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.
- Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
- Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
Amount Per Serving (8 total)
- 237 cal
- 9.9 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I added a little more sugar, as I love a sweet scone. I used half and half instead of milk and after the egg wa..." See moresh topped them off with turbinado sugar for that extra added crunch. This is a great base for add-ins like dried cranberries and white or dark chocolate chips. These come out of the oven beautiful... almost look too good to eat!"
"Light, fluffy, and delish. I added dried cherries instead of currants, used splenda instead of sugar, and used almond milk in place of milk, and the recipe turned out great. Super delicious; I could n..." See moreot just have one. I will definitely save this recipe and use again. Thanks Chef John for posting this."
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