Recipe by Chef John
"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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1 3/4 cups
egg, lightly beaten
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!
After all the 5 star reviews I thought I am going to give this scone recipe a try. I followed the recipe exactly as it was written and after adding the milk/ sour cream mixture to the flour/ butter mixture it was a crumbly mess and it would not come together. In order to save this recipe I had to add 1 egg and 1 Tablespoon more milk. This recipe is not great and I definitely will not be making it again. Well on to another search for a better scone recipe.
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.
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!
These are on the other side of fantastic! I added candied ginger, lemon zest and vanilla. The possibilities are endless!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Scones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 89
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