- 1 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter
- 1/2 cup milk
- 1/4 cup sour cream
- 1/3 cup dried currants
- 1 egg, lightly beaten
- 1 tablespoon milk
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Transfer dough to a lightly floured surface and pat into rectangle.
- 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.
- Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
- Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
03/07/2017
recipepes.com
Chef John's Scones, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
