Description
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.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter
- ½ cup milk
- ¼ cup sour cream
- ⅓ cup dried currants
- 1 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8