In search of the best scone recipe, I have adapted my Scottish grandmother's recipe with my own touches and with the famous scone recipe from the world-renowned Savoy hotel in London. I now believe I have created the best scone recipe in the world! Serve with butter or clotted cream and a selection of jams.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- baking powder: 4 tsp
- white sugar: 0.25 cup
- salt: 0.125 tsp
- unsalted butter: 5 Tbsp
- currants: 0.5 cup (dried)
- milk: 0.5 cup
- sour cream: 0.25 cup
- egg: 1 piece
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
-
Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.
-
Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
-
With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.
-
Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.
-
Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.
