Rating: 5 stars 4.8
229 Ratings
  • 5 star values: 199
  • 4 star values: 27
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Tips

Editor's Notes:

For a special treat, try these topped with Chef John's Clotted Cream and jam.

Nutrition Facts

237 calories; protein 4.6g; carbohydrates 33.4g; fat 9.9g; cholesterol 44.1mg; sodium 300.7mg. Full Nutrition
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