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World's Best Scones! From Scotland to the Savoy to the U.S.

4

35 min

World's Best Scones! From Scotland to the Savoy to the U.S.

World's Best Scones! From Scotland to the Savoy to the U.S. Photo 1

Time

35 min

Serving

8 persons

Calories

247

Rating

4.00★ (808)

Cuisine

Author: Victoria Buriak
In search of the best scone recipe, I have adapted my Scottish grandmother's recipe with my own touches and with the famous scone recipe from the world-renowned Savoy hotel in London. I now believe I have created the best scone recipe in the world! Serve with butter or clotted cream and a selection of jams.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • baking powder: 4 tsp
  • white sugar: 0.25 cup
  • salt: 0.125 tsp
  • unsalted butter: 5 Tbsp
  • currants: 0.5 cup (dried)
  • milk: 0.5 cup
  • sour cream: 0.25 cup
  • egg: 1 piece
  • milk: 1 Tbsp

Metric Conversion

Stages of cooking

World's Best Scones! From Scotland to the Savoy to the U.S. Photo 21
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World's Best Scones! From Scotland to the Savoy to the U.S. Photo 43
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World's Best Scones! From Scotland to the Savoy to the U.S. Photo 7 6
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 2
  2. Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 3
  3. Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 4
  4. With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 5
  5. Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 6
  6. Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.
    World's Best Scones! From Scotland to the Savoy to the U.S. Photo 7

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