Chef John s Scones

1 ¾ cups all-purpose flour

¼ cup white sugar

4 teaspoons baking powder

⅛ teaspoon salt

5 tablespoons unsalted butter

½ cup milk

¼ cup sour cream

⅓ cup dried currants

1 egg, lightly beaten

1 tablespoon milk

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.