My grandmother is Scottish and her family made GREAT scones…. In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Most Helpful Reviews:
Hands down the best scones I have ever made. Better than my culinary school recipes. I reduced the b.p. by 1 tsp. The trick to scones is not to over mix the dough. After you “rub” the butter into the dry ingredients , place the bowl in the freezer for a few minutes to re-solidify the butter. Add the wet to the dry and mix just until combined. Thanks for sharing
It’s all in the texture and what you add to the final dough- maybe some mixed berries and white chocolate chunks! And after eggwashing the tops prior to baking try sprinkling a generous amount of coarse sugar. Or if you want to go savory, try some herbs and small cubes of a nice cheese- say chopped chives, bit of basil and oregano and chunks of gouda or edam. Instead of the sugar topping obviously something like some shredded cheese or sesame seeds would be more appropriate.
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 tablespoon milk
1) Preheat the oven to 400 degrees F (200 degrees C).
2) Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3) With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4) Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams – or even plain.
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