The recipe for these scones was very slightly modified from another dish by Allrecipes user “Friendlyfood,” who claims it was based on one served at the Savoy Hotel in London. I must admit, I am quite amazed. It was flavorful, juicy, delicate, and light.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into pieces
- ½ cup milk
- ⅓ cup dried currants
- ¼ cup sour cream
- 1 large egg, lightly beaten
- 1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
- Stir together 1/2 cup milk, currants, and sour cream 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 a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
- Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
- Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
- Remove from the oven and transfer to wire rack to cool.
- For a special treat, try these scones topped with
- and
- .
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 301 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used vanilla yogurt and used brown sugar and added lemon juice 🙂
Perfect recipe! I’ve made it with several types of berries, currants and raisins. I recommend that you only use dried fruits. Fresh bluberries would be a poor choice. Low water fruit or food additions work well. These are soft, tender and delicious! I have been told I could sell these professionally! So good!
Easy to make…and sooo delicious. New family favorite! I substituted dried cranberries and slightly decreases the sugar. Can’t wait to try with dried cherries.
Really delicious! I’m sticking to this scones recipe from now on. It’s light and moist just as CJ described. I subbed corn flour for 1/2 c of the AP flour, used Greek yogurt in place of sour cream, added 1/8 c of brown sugar plus a dash of vanilla extract. Thanks Chef John ☺️
I made these weeks ago and they were a huge hit! But what i really wanted to say is Chef John is hilarious! I love his commentary. Relaxes me when I’m baking because i’m no expert (not even close!). Thanks, Chef John
Excellent recipe Chef John, I did increase the sugar to 1/3 cup and used craisins. I also sprinkled raw sugar over the eggwash. Super good, will make again. Am going to make the clotted cream tonight so tomorrow morning I can enjoy the fruits of my labor!
LOVE! Thank you Chef John. I didn’t want to waste an egg so brushed with milk instead – perfect! I found they were a little better using heavy cream instead of whole milk but amazing texture either way. I bake with a pizza stone – they come out twice as high.
I love these scones. They are lite, moist and taste great. My wife loves the as well. Thanks chef John.
Great recipe!
Good recipe. I’m certainly not a scone expert but they are quite tasty! I was using fresh pink currants not dried. That made for a pretty moist dough. I was concerned about them baking so cut them into smaller pieces (16 triangles). That worked! They came out great. I like them warm with butter or honey.
My first time ever making scones. After my first time ever making Chef John’s clotted cream recipe. Both came out delicious. Scones were moist, just the way they’re suppose to be. I think I’m on to something. Going to try Pear and White Choc. next time. Precise, easy to follow directions from Chef. Thank you!
Yummy, fluffy, and light. I subbed dried blueberries.
I made these for a friend, and she truly enjoyed them. March 8, 2022.
Excellent easy recipe. I omitted the currents and added frozen blueberries tossed in flour. I folded them in to the dough. Also I added 1tsp of vanilla. I am absolutely making these again. Oh and I made maple butter to go along side. You don’t need the butter but it’s a nice touch. Happy Baking
These were delicious and so easy. Made by the recipe first and it was delicious. Then I made it using soy milk instead of regular (1%) milk and Splenda instead of white sugar. To that I added dried orange zest to the milk and let rehydrate a bit, a .25 t of orange extract and substituted chopped dried cranberries instead of currants. Equally delicious. This recipe allows you to easily make changes. HINT: something, I wish more chefs would address this more often in their recipes as it’s something not everyone realizes…. for those that found the batter to be a crumbly mess or thought that the milk quantity is too small: every flour batch (Even from the exact same brand) can vary in its ability to absorb water. This is normal, and so for every recipe that uses flour, you will need to determine whether you need a tad more (or less) liquid. For this one, if the recipe doesn’t look as moist as what you see in the video then add a tablespoon at a time to get it to the right consistency/texture. Also be patient when pulling the seemingly dry, crumbly dough together as it takes a minute or two for the liquid to hydrate the flour. Your liquid quantity may change slightly every time you make it.
These are so simple to make, I did have to adjust my cooking time . I have a gas stove and that might make a difference. I went 350 F for 20 min. Also omitted sugar and currents for grated cheese. Made both ways.
I made these without mixins and with Greek yogurt instead of sour cream and they came together beautifully!
My new go-to scone recipe!
I used cinnamon chips instead of currants, & I added some vanilla & mixed it with the milk & sour cream mixture.
Omggg this the wonderful! So easy to make. Used frozen Butter and dried sour cherries. Made your clotted cream to go with it. There is an outter crunch with a moist inner delight. My favorite Chef
Crème fraiche would be slightly better than sour cream.