Chef John's Scones

Recipe View 5 mins Preheat the oven to 400°F (200°C). (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. (2 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 3 mins In a separate small bowl, combine the 1/2 cup milk, currants, and sour cream. Stir this mixture into the flour mixture using a fork until just moistened and the dough begins to come together. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface and gently pat it into a rectangle. Fold the rectangle into thirds, like a letter. Turn the dough a half turn, gather any loose crumbs, and flatten it back into a rectangle. Repeat this folding process once more. (5 minutes)

Recipe View 3 mins Cut the rectangle into eight triangular pieces and transfer them to a baking sheet lined with a silicone baking mat or parchment paper. (3 minutes)

Recipe View 2 mins In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Brush the tops of each scone with the egg wash. (2 minutes)

Recipe View 18 mins Bake in the preheated oven for 15-18 minutes, or until the scones have risen and are golden brown. (15-18 minutes)

Recipe View 2 mins Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. (2 minutes)