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

Recipe View Preheat oven to 200°C (400°F). Lightly grease a baking sheet. (5 minutes)

Recipe View In a large bowl, sift together flour, baking powder, sugar, and salt. (5 minutes)

Recipe View Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Stir in the dried currants, ensuring they are evenly distributed. (2 minutes)

Recipe View In a separate measuring cup, whisk together milk and sour cream. (2 minutes)

Recipe View Gently add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; the dough should be slightly shaggy. (3 minutes)

Recipe View Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a circle, about 2 inches thick. (5 minutes)

Recipe View Using a round cutter (about 2-3 inches in diameter), cut out scones. Re-roll any scraps gently to cut out additional scones. (5 minutes)

Recipe View Place the scones onto the prepared baking sheet, allowing them to slightly touch each other. (2 minutes)

Recipe View In a small bowl, whisk together egg and milk for the egg wash. (2 minutes)

Recipe View Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes before baking. (12 minutes)

Recipe View Bake in the preheated oven for 10-15 minutes, or until golden brown. (15 minutes)

Recipe View Remove from oven and let cool slightly on a wire rack before serving. (5 minutes)