World's Best Scones! From Scotland to the Savoy to the U.S. Recipe -
World's Best Scones! From Scotland to the Savoy to the U.S. Recipe
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World's Best Scones! From Scotland to the Savoy
As the recipe title claims, these just might be the World’s Best Scones! See more
  • READY IN 35 mins

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

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 scones Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2007

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

Most Helpful Critical Review
Jun 07, 2010

This could be a very good recipe, if you did not use so much baking powder. I first tried this recipe, omitting all baking powder, but using self-rising flour instead. The scones turned our wonderfully then. Because they were so good I decided to bake more, this time following the recipe EXACTLY, and they all risen too much, and they had a horribly bitter after taste. I will still keep this recipe, but from now on I will only use self rising flour.

Dec 29, 2006

I made serveral batches of these for a holiday tea. I found that freezing the butter and grating it into the flour mixture was easier than using a pastry blender with soft butter and the result was just as delicious. This is a terrific recipe for scones!

Jun 04, 2009

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.

Oct 21, 2005

These scones really ARE the best scones I've ever had, and I used to be a professional pastry chef. I made a few minor changes to adjust them to what I was looking for- I added vanilla, substituted white and semi-sweet chocolate chips for the currants, and left off the egg wash. And I just pulled the dough apart into 8 pieces (the way I used to at the bakery) and baked them that way, without shaping them. After they came out of the oven, I drizzled them with a vanilla/confectioner's sugar icing. Thy were very sweet this way, but just what I was looking for. The sour cream gave them a great flavor and texture,

Nov 07, 2005

Truly delicious scones! Only my 2nd attempt to make them (first attempt was 20 years ago and not very successful). These turned out great but were not exactly like the submitted recipe. I had recently eaten an orange cranberry scone at a Fresh Market and loved it and was trying to duplicate the flavor. These are even better! My changes included subbing orange Craisins and adding 1 1/2 tsp. orange zest, lite sour cream, fat-free evaporated milk (for richness), and omitting the egg wash. They were so soft that I dropped them - 12 - onto a parchment lined baking sheet and sprinkled them with natural sugar crystals. Fabulous! They were full of flavor, not heavy, and crunchy on the outside. My husband tasted them and has requested one with his lunch today (his first scone). Next tiime, I will make 24 smaller scones and share them with friends. This is not scone country so they will be a novelty!

Jun 04, 2009

Wow! I just tried this recipe based on the rave reviews and it is by far the best scone recipe I have EVER had! (and I'm not just saying that because I baked them. :) ).... Restaurant or home, these are the best I've tasted. And TRUST me. I've had many. At tea shops and at home. I've tried TONS of recipes and this IS the best. This recipe is amazing! It is foolproof unless? perhaps you are a really inexperienced baker? These were AWESOME! :)

Feb 13, 2006

Fantastic!! I got hooked on Starbuck's scones and these are better (and cheaper)!! I made this the first time exactly as the recipe said, wonderful, Secondtime I used orange essence dried cranberries and orange zest with an orange glaze. I recommend this recipe very highly.


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 238 mg
  • 10%

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

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