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.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 33.4 g, Cholesterol 44.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 5.9 g, Sodium 300.7 mg, Sugar 11.2 g
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Khalil Marimba
[email protected]I've tried several scone recipes and this one is my favorite. The scones are always light and fluffy, and they have a wonderful flavor.
Tshering Choki
[email protected]These scones are so easy to make! I'm a beginner baker and they turned out great.
Farhim Ahmed
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved them.
Jaun Abbas
[email protected]These scones were a bit dry for my taste. I think I'll add a little more milk next time.
India Blair
[email protected]Chef John's scones are the best! I've made them several times and they always turn out perfect. They're light and fluffy, with a slightly crispy exterior. I love to serve them with clotted cream and strawberry jam.