Chef John's Scones Recipe - Allrecipes.com
Chef John's Scones Recipe
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How to Make Scones
Make classic Scottish scones from scratch. It's simple! See more
  • READY IN 35 mins

Chef John's Scones

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 scones Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Transfer dough to a lightly floured surface and pat into rectangle.
  5. 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.
  6. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
  7. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Apr 23, 2012

Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I added a little more sugar, as I love a sweet scone. I used half and half instead of milk and after the egg wash topped them off with turbinado sugar for that extra added crunch. This is a great base for add-ins like dried cranberries and white or dark chocolate chips. These come out of the oven beautiful... almost look too good to eat!

 
Apr 11, 2012

Light, fluffy, and delish. I added dried cherries instead of currants, used splenda instead of sugar, and used almond milk in place of milk, and the recipe turned out great. Super delicious; I could not just have one. I will definitely save this recipe and use again. Thanks Chef John for posting this.

 
Apr 12, 2012

Absolutely delicious. Moist, tender and a perfect scone. Like the other reviewer, I used splenda and dusted half tof the scones with raw sugar. YUMMY!

 
Apr 15, 2012

These are on the other side of fantastic! I added candied ginger, lemon zest and vanilla. The possibilities are endless!

 
May 16, 2012

These scones were very good. I enjoyed the video and Chef John's sense of humor. I made them as outlined in the recipe. I much prefer to read reviews that are made as outlined. When you change things without having made the original first, you're not really giving an accurate review. As far as I know, there is no true way to make scones. Not unless you invented them. I've been making scones for my husband for over 40 years and we enjoy the many different takes on scones. We do like currants in the scones and we usually eat them after dinner for dessert instead of in the morning. This is a very good recipe which I will make again and added it to my huge collection of scone recipes. Thank you Chef John!

 
Apr 15, 2012

Very good! I used my homemade fat free yogurt instead of sour cream and dark chocolate chips since I had no dried fruit. My 4 year old helped me and she also loved these!

 
Apr 13, 2012

Delicious! I used skim milk and light sour cream. I forgot to brush the egg and milk on top but I did sprinkle some sugar on top before baking. I didn't have any currants so I used some strawberry tidbits I had laying around. Very simple and very good!

 
May 17, 2012

Ive made quite a few scones, I really like this recipe is was simple. I did zest it up by zesting lemon in it, and next time Ill use cranberries and orange zest.....yum.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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