World's Best Scones! From Scotland to the Savoy to the U.S.

SUBMITTED BY: FRIENDLYFOOD PHOTO BY: Catie-Ann

"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!"

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 scones

USMETRIC

About scaling and conversions

INGREDIENTS

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 egg
1 tablespoon milk

READ REVIEWS (89)

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C).
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!
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.
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.

Tip

Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 15, 2007 by Care

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

16 users found this review helpful

Reviewed on Mar. 4, 2007 by Dsyd

To the few that are complaining that these scones lack flavor- you're obviously not very experienced bakers. How can flour with a bit of this and that (basic baking formulation or chemistry) be flavorful? You probably ate them warm. It's no magic, 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. How can any basic scone recipe be flavorful unless you add extracts or such like lemon or vanilla and in my opinion that'd be yucky.

14 users found this review helpful