Scones

Yield:
1 dozen
Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 4 tablespoons butter
  • 2 tablespoons shortening
  • 3/4 cup cream
  • 1 egg
  • Handful dried currants or dried cranberries
Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 193
This is straight out of Wayne Gisslen's Professional Baking....minus 1 egg yolk. Good call Alton Brown. item not reviewed by moderator and published
This one is a keeper! I only used 1/4 cups of sugar and replaced the dried fruits with chopped green onions, cheddar cheese and ham. SO Yummi! :D item not reviewed by moderator and published
The scones are absolutely delicious! They are very moist - something hard to come by in a typical scone recipe I've found. I didn't have cream on hand, so I substituted Greek yogurt, a little extra sugar and a little vanilla. I also added dried blueberries. Stupendous!!! item not reviewed by moderator and published
This was amazing! I had no shortening, so I used 6 tbsp. of butter. They tasted really well. It was like a nice mix between a sugar cookies and a biscuit. Nice work again AB, nice work again. item not reviewed by moderator and published
excellent recipe. I always use powdered sugar. A little more than the recipe calls for and also use powdered sugar on my board when I roll to out. Keeps the texture light and crispy. Make sure your butter is cold. If butter melting ism. Problem, refrigerate your flour, too. item not reviewed by moderator and published
Loved this! I used whole milk instea of cream and substituted shortening with butter. Also had to add more flour to make the dough less wet and sticky. I also sprinkled sugar on the dough before cuttingit into triangles. The scones turned out flaky but not crumbly. Next time I'll make them with cheddar and chives. item not reviewed by moderator and published
These are wonderful scones and are nice and flakey. They are like little clouds and are very airy. Some scones can turn into hockey pucks that can break your teeth, but these are very soft. I didn't put any dried fruit in mine, but used cinnamon. I recommend eating right out of the oven while they are still warm. Very easy for the beginner chef. item not reviewed by moderator and published
Perfect! After reading some of the reviews, I increased sugar to 1/2 cup, decreased salt by half, used buttermilk instead of cream and used butter instead of shortening. Also added dried apricots, currants and dried cranberries and about a tablespoon of orange rind (maybe a cup of fruit altogether). also put in about a 1/4 tsp. almond flavoring. The dough was wet, but I patted it out on a cookie sheet (greased my hands) and baked for about 17 minutes. They weigh a ton, so I pat it out fairly thin. cut into triangles. A huge hit. item not reviewed by moderator and published
FINALLY...a scone recipe that turns out delicious, moist, buttery scones...not stones!! These were absolutely perfect! I'll be making them over and over again. I love the slightly crunchy bottom and light fluffy middle. I added cranberries & orange zest for a little tangy sweetness. So perfect!! Thx AB!! item not reviewed by moderator and published
So good and so easy. Make sure you use unsalted butter. I have a scone pan from william's Sonoma and it makes 16 triangles. Took 17 minutes. Perfect! item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day