Chef John's Scones

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

2. Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.

3. Stir together 1/2 cup milk, currants, and sour cream 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 a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.

5. Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.

6. Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.

7. Remove from the oven and transfer to wire rack to cool.

   

Editor's Note:

For a special treat, try these scones topped with Homemade Clotted Cream and Fresh Strawberry Jam.