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My review
Chef John's Scones
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Chef John
"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."
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Ingredients
35 m servings 237Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Notes:
- For a special treat, try these topped with Chef John's Clotted Cream and jam.
- Chef John's Fresh Strawberry Jam
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 154195 Ratings
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Most helpful positive review
4/23/2012
Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I added a little more sugar, as I love a sweet scone. I used half and half instead of milk and after the ...
Most helpful critical review
3/15/2015
It was a crumbly mess and it would not come together.
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4/23/2012
Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I added a little more sugar, as I love a sweet scone. I used half and half instead of milk and after the ...
4/11/2012
Light, fluffy, and delish. I added dried cherries instead of currants, used splenda instead of sugar, and used almond milk in place of milk, and the recipe turned out great. Super delicious; I c...
4/12/2012
Absolutely delicious. Moist, tender and a perfect scone. Like the other reviewer, I used splenda and dusted half tof the scones with raw sugar. YUMMY!
5/16/2012
These scones were very good. I enjoyed the video and Chef John's sense of humor. I made them as outlined in the recipe. I much prefer to read reviews that are made as outlined. When you change...
4/15/2012
These are on the other side of fantastic! I added candied ginger, lemon zest and vanilla. The possibilities are endless!
4/15/2012
Very good! I used my homemade fat free yogurt instead of sour cream and dark chocolate chips since I had no dried fruit. My 4 year old helped me and she also loved these!
5/16/2012
This would be a 5-star recipe if the measurements were accurate. I was hoping for some reader comments but had to figure it out myself. I ended up increasing the amount of flour to about 2 cups ...
5/17/2012
Ive made quite a few scones, I really like this recipe is was simple. I did zest it up by zesting lemon in it, and next time Ill use cranberries and orange zest.....yum.
4/13/2012
Delicious! I used skim milk and light sour cream. I forgot to brush the egg and milk on top but I did sprinkle some sugar on top before baking. I didn't have any currants so I used some strawber...