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.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- white sugar: 0.25 cup
- baking powder: 4 tsp
- salt: 0.125 tsp
- unsalted butter: 5 Tbsp (cut into pieces, cold)
- milk: 0.5 cup
- currants: 0.33333 cup (dried)
- sour cream: 0.25 cup
- egg, lightly: 1 piece (beaten)
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
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Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
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Remove from the oven and transfer to wire rack to cool.
