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Chef John's Scones

Rated as 4.85 out of 5 Stars

"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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35 m servings 237
Original recipe yields 8 servings (8 scones)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Transfer dough to a lightly floured surface and pat into rectangle.
  5. 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.
  6. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
  7. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.


  • 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.

Nutrition Facts

Per Serving: 237 calories; 9.9 33.4 4.6 44 301 Full nutrition

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Read all reviews 154
  1. 195 Ratings

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Most helpful positive review

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

It was a crumbly mess and it would not come together.

Most helpful
Most positive
Least positive

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 ...

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...

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!

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...

These are on the other side of fantastic! I added candied ginger, lemon zest and vanilla. The possibilities are endless!

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!

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 ...

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.

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...