Chef John's Scones
05-20-2012, 02:13 AM
1 3/4 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup milk
1/4 cup sour cream
1/3 cup dried currants
1 egg, lightly beaten
1 tablespoon milk
Preheat oven to 400 degrees F (200 degrees C).
Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
Transfer dough to a lightly floured surface and pat into rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
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