World's Best Scones
World's Best Scones! From Scotland to the Savoy to the U.S.
SUBMITTED BY: FRIENDLYFOOD PHOTO BY: Lauren "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!"
- 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 (Christina uses craisins!!!!!)
- 1/2 cup milk
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon milk
- 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.
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.
These are also great with a powder sugar icing (powdered sugar mixed with a little bit of milk) drizzled over the top.
Creation date: Feb 2, 2009 8:23 pm Last modified date: Feb 2, 2009 8:23 pm Last visit date: Jan 24, 2020 10:55 pm