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| 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."
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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 35M |
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- 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. Watch Now
- 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. Watch Now
- Transfer dough to a lightly floured surface and pat into rectangle. Watch Now
- 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. Watch Now
- Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone. Watch Now
- Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack. Watch Now
Notes :
- Editor's Notes:
- For a special treat, try these topped with Chef John's Clotted Cream and jam.
- Chef John's Fresh Strawberry Jam
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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