Chef John’s Scones

Ingredients

• 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

Directions

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.