I've been waiting almost 3 years to work an E.T. reference into one of my blog post titles.
For whatever reason, I've had quite a few requests lately for a scone recipe video. I should say at the outset, I've never made scones before (or at least never remember making scones before), and I've never been a big fan of eating them either.
I've always found them so dry and crumbly that I just assumed some devious Scottish café owner invented them to increase sales, since most of the scones I've tried take about five cups of coffee to wash down.
Then I thought, maybe I've just never had a really good one. So I did what any social media savvy professional video recipe blogger would do; I asked my friends on Twitter for a recipe.
I got many great suggestions for all kinds of wonderful sounding versions, but since I'd never made them before, I decided to just make a plain, very traditional version to start off with. I figured I'd get the basic recipe down before trying anything crazy.
This recipe is very slightly adapted from one by someone called "Friendlyfood" on All Recipes, who claims it was adapted from a version made at the Savoy hotel in London. I have to say, I am very impressed. It was light, tender, moist and very delicious.
By the way, a couple of my favorite foodies, Denise from ChezUs, and Jennifer from In Jennie's Kitchen, may also be posting scone recipes soon, and when they do, I will share those with you as well (and believe me, they won't be as plain as this one!).
Another friend of mine, Tamar from Starving off the Land, pointed out the controversy regarding the correct pronunciation. While most Americans (and by most, I mean all) say it so it rhymes with "cone," the proper articulation is said to rhyme with "John."
As you know, I've never been big on pronouncing things correctly, and I'm not about to start now, but I wanted to point that out in case you find yourself in Scotland someday. Hey, you don't want to sound like a tourist, or worse, a Brit.
One last thing, you'll see me add the currants along with the wet ingredients. I don't understand why recipes for cookies, muffins, etc., call for fruit, nuts, and/or chips to be stirred in after the wet ingredients are mixed in. These types of recipes suffer greatly from over mixing, so I say add the chunky bits when you combine the wet and dry. Having said that, I'm not a baker, so maybe there's a reason for this common recipe instruction. Is there? Anyway, enjoy!
8 ounces by weight all-purpose flour (about 1 3/4 cups)
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/3 cup dried currants
1/2 cup milk
1/4 cup sour cream
(and 1 egg plus 1 tablespoon milk for the wash)
Looking for something a little less traditional? Check out these other great looking scone recipes:
Oatmeal Raspberry Scones from Joy the Baker
Blueberry Scones with Lemon Glaze from Steamy Kitchen
Dreamy Cream Scones from Smitten Kitchen
White Chocolate & Sour Cherry Scones from David Lebovitz