Scones

01Method

1. 1

   Heat the oven to 400 °F (200 °C).

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work the cold butter into the dry mixture using a pastry cutter or knife until the texture resembles rough, pea-sized crumbs.

3. 3

   In a separate small bowl, combine the milk, currants, and sour cream, then fold this mixture into the flour base with a fork, stirring only until the dough just comes together.

4. 4

   Turn the dough out onto a lightly floured surface and press it into a rectangle. Fold the rectangle into thirds, rotate 90 degrees, collect any loose bits, and press flat again; repeat this folding step once more. Divide the rectangle into eight triangular portions and arrange them on a silicone-lined baking sheet.

5. 5

   Beat the egg with the tablespoon of milk in a small bowl to make an egg wash, then brush it lightly over the top of each piece.

6. 6

   Bake until the scones have puffed and turned a deep golden color, approximately 15 minutes.

7. 7

   Transfer the baked scones to a wire rack and allow them to cool before serving.