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Chef John's Scones

Rated as 4.85 out of 5 Stars
57k

"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 237
Original recipe yields 8 servings (8 scones)

Directions

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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.

Footnotes

Nutrition Facts


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

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Reviews

Read all reviews 134
  1. 173 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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...