Ingredients
8
8 servings
- •1.75 cups all-purpose flour
- •0.25 cup white sugar
- •4 teaspoons baking powder
- •0.125 teaspoon salt
- •5 tablespoons cold unsalted butter, cut into pieces
- •0.5 cup milk
- •0.33333334326744 cup dried currants
- •0.25 cup sour cream
- •1 large egg, lightly beaten
- •1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
- Stir together 1/2 cup milk, currants, and sour cream 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 a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
- Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
- Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
- Remove from the oven and transfer to wire rack to cool.
Nutritional Facts
Per 8 servings
- Calories: 237
- Carbohydrate: 33g
- Fat: 10g
- Fiber: 1g
- Protein: 5g
- Sugar: 11g
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