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.


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4.7 195
<span>Just made these for breakfast. I added currants that have been soaking in whiskey for the past week, as well as a cup of quick cooking oats. These are amazing scones! I added a bit more flour, as the original recipe was VERY sticky. I just eyeballed it (as any good cook will do). I made a double batch to feed my family of 7. The first batch I rolled out and cut, the second I simply formed into a typical scone round, and sliced it into 6ths, dusted it with sugar, and into the oven it went!</span> item not reviewed by moderator and published
<p>These scones were amazing. So moist and light, they practically melt in your mouth.</p><p>I will definitely make these again. What I liked most was how few ingredients. They did not</p><p>need citrus zest or a glaze to make them good. They are perfect!</p> item not reviewed by moderator and published
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 &amp; 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
I used dried cherries because that's what I had on hand. These were not sweet at all and came out a bit dry even though they were not overbaked at all. item not reviewed by moderator and published
What a simple but great recipe once again by AB! I made some adjustments using lemons and whole milk and they still came out great--light and fluffy on the inside with a crunch on the outside. I threw on a strawberry glaze and it made a perfect Valentine's day breakfast! item not reviewed by moderator and published
Excellent! I had to make a few substitutions because I ran out of ingredients. I made it with whole milk instead of heavy cream and 1/4 cup of vegetable oil instead of egg. And, all butter, no shortening. I also grated the butter instead of cubing. I added 1/4 cup of pure maple, a cup of blueberries and 2 tbsp of vanilla bean extract. Came out delicious!!!! Not overly dense, soft with a slight bite on the outside. The dough was very wet, but it is supposed to be! Excellent recipe as I am sure if I had all the required ingredients, it would have been even better. item not reviewed by moderator and published
No instructions on thickness of dough and mine didn't rise that much. Tasted great, but thin. item not reviewed by moderator and published
Easiest scones ever! Put what ever you want into them and bake. Super moist and flaky, just like AB =:-D item not reviewed by moderator and published
For my first run I followed the recipe exactly, and found the dough to be a wet mess. It took an additional 1/2 Cup of flour just to get it workable, enough to turn out onto the board. Second run was exactly the same, way too wet. Folded in dried cherries and slivered almonds, really great. At the request of the family the third batch got a nice topping of sanding sugar, really put it over the top. item not reviewed by moderator and published
Thia is a wonderful scone recipe! Really flaky and buttery. I will bake these again and again! item not reviewed by moderator and published
These scones are great, very lite and flaky. I actually added some slivered almonds along with the cranberries. I made these for the my daughter and her nurse friends whom work together at Highlands Hospital. They are going to love them. Thanks Alton. item not reviewed by moderator and published
This must sound pretty repetitive, but this is an excellent recipe! I used half the amount of baking soda (4 tsp sounded like a bit much to me, and it was just great. I would suggest NOT using the entire cream/egg mixture. Pour the liquid into your dry mix slowly. When it forms the perfect dough, you&amp;#39;ll know! Stop before it becomes too moist or you&amp;#39;ll only run into trouble. These scones are flaky, smooth, perfect. I rolled the dough into half inch balls and cut them &amp;#34;triangle&amp;#34; for a classic scone look. After the scones were cooled, I cut them in half and spread a homemade raspberry jam in the center. Stick it back together and you have delicious fair-styled scones! item not reviewed by moderator and published
I made these for my picky eaters tonight, and they were fabulous. Being a former dairy broker for Land O' Lakes, I love butter and use it a lot. Therefore, I substituted two tablespoons of butter for 2 tablespoons of shortening. I added Valencia orange zest, ground ginger, and crystallized ginger. However, I was in a hurry and forgot the egg. I was amazed at the smooth texture and great taste without the egg! I highly recommend this recipe. item not reviewed by moderator and published
Love these scones. Perfect texture, not crumbly at all. I added some orange zest and craisins. I added a little more flour because the dough was so sticky, I think maybe because I used half &amp; half instead of cream? I couldn't roll it out so I spooned the batter on to parchment paper. They were done in exactly 15 minutes. I topped them with confectionery sugar &amp; a little orange juice. They were delicious. Definitely will make them again. Thanks Alton. item not reviewed by moderator and published
I first made this for saturday breakfast and then made more for tea with girlfriends. Made it plain and they turned out very good! Its moist and delicious and got so many compliments! item not reviewed by moderator and published
I've tested other scone recipes before finding this recipe. This is the one I will stick with. I had a tea party and served these scones to rave reviews. I have made cherry almond, apricot pistachio and orange cranberry. They are moist and delicious. I highly recommend baking on parchment paper. I make mine a little on the large size so I bake them about 3-4 minutes longer. item not reviewed by moderator and published
Delicious! I had tried a scone recipe out of The Joy of Cooking cookbook and was not pleased with the result so I searched for a better option. With this recipe, I didn't have any heavy cream, so I substituted half coffee creamer and half 1% milk. I also didn't have any shortening, so I used 6Tbsp of butter. They turned out light and delicious and my entire family raved about them. I rolled out the dough in a square and cut the dough into triangles and baked them for 9-10 minutes. This will be a frequent Saturday morning meal for years to come! item not reviewed by moderator and published
Wow...these are delicious!!! I've been reluctant to try making scones but this recipe is very easy andso very tasty. Thanks Alton. item not reviewed by moderator and published
I loved these scones! So did my husband and sometimes it can be hard to please him! I used frozen blueberries instead of cranberries and they turned out awesome. I did leave the "dough" in the frig for a couple of hours to let it harden as the texture was very sticky right out of the bowl and difficult to work with.next time I plan to leave in frig over night and maybe drizzle topping over them after they are done baking. Either way..these were excellent! I used heavy whipping cream for the recipe. I am tempted to try buttermilk next time to find out how these come out.All of the reviews I read really helped to make this recipe perfect!::: item not reviewed by moderator and published
This is the BEST fool proof scone recipe ever. I use the "lemon Glaze" recipe from Tyler Florence, very moist and tasty. item not reviewed by moderator and published
Easy. Good RE "Wanting to use this recipe with frozen blueberries" yep. it turns out well with 1/3 to 1/2 cup of small frozen blueberries. item not reviewed by moderator and published
Love these scones, but they are so crumbly. I have tried kneading them just a touch before patting out, but it doesn't help. What should I do? item not reviewed by moderator and published
Wonderful. Flaky, buttery and not too sweet. item not reviewed by moderator and published
simple and so amazing! best scone recipe ever! already made this twice and plan to make a few more batches for the Holiday Season! Question: Wanting to use this recipe with frozen blueberries...will it work?...wonder...guess I'll have to give it a try. Also excited about trying with dried apricots!! item not reviewed by moderator and published
I've used this recipe for some time now. No problems with it. The batter can be sticky. I just dust my hands with flour. It works pretty well. I get lots of compliments on this. Thanks! item not reviewed by moderator and published
Dough was a wet mess and had to add more flour to roll it which left the taste more like a biscuit. I will go back to my other recipe. Sorry Alton. item not reviewed by moderator and published
very disappointed,way too floury dry no flavor item not reviewed by moderator and published
The dough was very sticky, but the scones were delicious. I served these at a reception and more than one person told me they were the best scones they'd ever tasted. Thank you, Alton! item not reviewed by moderator and published
This recipe is a good basic starting point, but the salt needs some adjustment. I would suggest putting in 1/4 to a 1/2 teaspoon of salt. Also, the batter was too wet so maybe use only 85-90% of the wet mixture. Lastly, I used 1/2 cup sugar upon reading other reviews, and the scones were just barely sweet. item not reviewed by moderator and published
This is a perfect recipe! Just made it for the second time but in this batch I added maple syrup, cinnamon and sliced almonds instead of dried fruit. I served them warm with butter and peach preserves. It's a great Saturday morning! item not reviewed by moderator and published
This recipe is so good, and I think there's a lot of flexibility there to substitute and customize. I love cranberry and orange, so I used 1/2c and 1/4c orange juice when I made it. Next time, I might use a little more orange juice, but they are so easy to make and they're DELICIOUS. I did the same thing I saw other reviewers do and patted them down instead of using a rolling pin. They might have been a little thicker because I needed to cooked them about 17-18 minutes to get pretty and golden brown, but they are YUMMY, and with the cranberry and orange in them, they taste like Christmas morning! item not reviewed by moderator and published
Stumbled upon Alton's recipe while looking for a receipe for "Starbucks" cinnamon scones. Having tried others, before this one turned out very good. After reading many of the other reviews I am perplexed regarding the comments such as: too salty, too sticky etc. I followed the recipe to a "T" except adding 1/4 teaspoon of cinnamon to the drt ingredients. I also brushed the top with melted butter and topped with cinnamon sugar. Turned out very good. I decided not to roll out the dough but just patted it out to 1/2" thick. I did note, however, the bake time was longer than called for. So I will be making these again and I will be adding other add ins. item not reviewed by moderator and published
Very simple recipe. I made these on a whim and didn't have any cranberries so I just left them out. They were still great. I made a simple vanilla glaze and drizzled it over the tops. Yummy. item not reviewed by moderator and published
To Lulu HB - you used baking soda instead of baking powder! lol item not reviewed by moderator and published
This is the first time I've made scones, so followed the recipe exactly, but these are almost inedibly salty! Am I the only one who has had this problem? item not reviewed by moderator and published
delectable and easy to make. my girls said it tasted like "puffy clouds!" I added chopped dried cherries &amp; lemon zest. item not reviewed by moderator and published
Simple and delish! I also have added "mix ins" like grated orange rind and cranberries, raspberry &amp; white chcolate chips, or 1 tsp of cinnamon and cinnamon chips! item not reviewed by moderator and published
Easy and delicious! They taste just like the scones I had in England. I added fresh blueberries with the dried cranberries. I loved the combination of both. item not reviewed by moderator and published
These are awesome and super easy...I used all butter because I had no shortening. I also used fresh blueberries that I covered with a little flour. I gently added them at the end before the rolling process by hand. Thanks so much! item not reviewed by moderator and published
Mr. Brown, These were outstanding! I can't eat any grains, so I substituted white (highly polished buckwheat flour (1 3/4 Cups. I had half 'n half on hand, so used that. It is hard to get buckwheat flour to really taste good and have a good texture. This recipe works! Thanks! Carol item not reviewed by moderator and published
This a delicious, basic recipe. We made them plain the first time and after they cooled I added a vanilla glaze. Fantastic! I made them in the traditional manner by forming the dough into two large circles and cutting into six triangles rather than using a biscuit cutter. It still made a dozen and the cooking time was the same. For those who had difficulty rolling out the sticky dough, I recommend placing plastic wrap over the dough then rolling. The plastic wrap will keep the sough from sticking to your rolling pin. item not reviewed by moderator and published
I have never made scones before and was a little nervous about trying them. I'm so glad I made these, they are light and fluffy just the way I like them. I used dried blueberries in mine and look forward to trying some new flavors in my next batch. item not reviewed by moderator and published
This is a great base recipe to experiment with different flavors and add ins. It's easy and works well with almost anything you toss in from sweets, to dry fruits, to honey and berries. I've made them a few times with whatever flavors strike my mood (or I have in the cupboard at the time. These aren't quite the texture I crave though. I've been in the mood for a denser more "starbucks scone" like texture. If anyone has any tips on how I can tewak/alter this recipe to get that texture I would greatly appreciate the input! item not reviewed by moderator and published
I've made these scones numerous times and have recently started to switch the cream with buttermilk. The first time it was out of desperation, but honestly it makes the scones even better! They come out perfectly every time! item not reviewed by moderator and published
Excellent. I tried have other scone recipe, this is by far the best. I substituted mik for cream and decreased the liquid by 1/4 cup . item not reviewed by moderator and published
This is a very tasty scone with an internal smooth texture. I made them for an English Tea and everyone loved them. My Son-in-law tested a few before the party and suggested they would be great as a "short cake" to top with strawberries and whipped cream. He was right!! item not reviewed by moderator and published
Awesome! I chose to leave out the cranberries. I left the sugar the same, but used less liquid. My grandmother always said that the secret with baking is to "listen to your mix". Never add the full amount of liquid in up front, always reserve a little. Once you mix it you can always add the remaining liquid if it is too dry, but you just can't take liquid out. Various factors will effect how moist a batter is on any given day. Just as you have to eyeball cooking time, you have to be able to eyeball the amount of liquid you need in a batter. item not reviewed by moderator and published
Really good and really easy. Made choc. chip scones with my 2 year old today. didn't have biscuit cutters (or the time/patience to attempt to roll and cut something so patted it all into a large circle (about an inch thick and baked for 20 minutes. Turned out really well item not reviewed by moderator and published
Perfect basic scone recipe. I used fresh blackberries in mine, but made no other adjustments to the recipe and they turned out great - moist, crumbly, and just the right amount of sweetness. I plan on experimenting with more flavors in the future and I'll definitely be using this recipe as my base. item not reviewed by moderator and published
This is the finest basic scone recipe I've found and/or baked. Your imagination can carry on from here. item not reviewed by moderator and published
These are really good and really easy. item not reviewed by moderator and published
I have never made scones before, I always though it would be too much work and the final product is usually dry. But since Alton usually has great recipes I decided to give it a try. They were really easy to make and were delicious, not dry at all. I used light cream and dried cranberries. I patted the dough down on a floured pastry board and but into 16 squares. Real easy and delicious. item not reviewed by moderator and published
Taste good but had a difficult time rolling out dough as it was too soft. Had to use a lot of extra flour. item not reviewed by moderator and published
This is the ABSOLUTE BEST scone recipe I have ever tried...........and I've searched for years! I did not change a thing......to me, if Alton's making it, it's going to turn out perfect. And many people really don't know what the actual texture/taste of a scone should be like....go to England and you'll find out. But these were perfect. High risers, perfectly sweet, crunchy around the edges and light buttery tasting inside. Although I had currants on hand, I am a scone purist so I didn't add them. I will say the dough was the hardest I've ever worked with....very sticky, so be prepared to add a lot of flour when rolling out. Actually, I just patted into a large circle and into 8 cut wedges, which means baking time upped to 20 minutes. I would also suggest to cut back on salt if you don't have unsalted butter....it's really noticeable in this recipe. Such a simple baked good, yet so heavenly.....thanks Alton! item not reviewed by moderator and published
Finally, the perfect scone recipe I've been looking for!! I sifted the flour and all the other dry ingredients together. Changed sugar to 1/2 c. vs. 1/3, based on reviews. Since I had salted butter, I cut the salt down to 1/4 tsp. Added grated orange rind (1 orange. Added 1 tsp vanilla to half and half to equal 3/4 c. Turned out onto floured waxed paper, kneaded a few times, patted dough to about 3/4 inch high circle, used a sharp knife to cut into wedges. Baked at recommended 375 degrees. It took about 20 minutes to get golden brown. Rose nice and high, double the original height. These made sweet scones. Crunchy on the outside, soft on the inside. Really perfect. Great with butter and jam, or plain. Perfect with tea/coffee. Next time I will cut sugar back to recipe 1/3 c. Want to try these with blueberries next. GREAT SCONES!!! item not reviewed by moderator and published
Fantastic! Best scones I ever made, hands down! I used half and half instead of cream, and it was still wonderful. item not reviewed by moderator and published
These are a total keeper! So easy and super yummy! After reading the comments, I added grated orange peel, dried cranberries and walnuts. I also upped the sugar to 1/2 cup and, as noted, they still were only slightly sweet. I made them the day before and kept it in a disc in the fridge overnight. I brushed with egg wash before going in and dusted them with my vanilla sugar. A great way to start our St. Patrick's Day! item not reviewed by moderator and published
Easy, fast and delicicious! item not reviewed by moderator and published
Good, but using 1/2 cup of sugar made it great!!!!! Add the extra sugar....so worth it, and you won't need jam to make it tasty. It will be tasty on it's own, like the scones at Starbucks.. item not reviewed by moderator and published
Second time making them, and they are awesome! Super easy. Giving it 4 stars because I felt the descriptions were a little vague for a first timer, but the taste is spectacular. Used 2% milk instead of cream, and butter instead of shortening. No problem! But I'm gonna try with the exact ingredients one of these days...! item not reviewed by moderator and published
I followed the advice of previous reviews and increased the sugar to 1/2 cup. I was glad I did. The scones were just right and still not too sweet. They were flaky and buttery. Otherwise, I followed the recipe exactly. Thanks Alton! Delicious. item not reviewed by moderator and published
WOW, sorry biscuits, I just found a new love, they are fabulous and easy! item not reviewed by moderator and published
Love love these scones was very simple to make...... item not reviewed by moderator and published
Easy and delicious. They came out very light and fluffy! item not reviewed by moderator and published
First time making them, the result was flaky buttery. I subsituted the shortening for all butter, and added half of cup of sugar instead of a 1/3 of a cup. item not reviewed by moderator and published
Absolutely perfect scones! So delicious and not too sweet. This is a wonderful recipe that would be easy to adjust with different fruit and or spices. Thanks AB! item not reviewed by moderator and published
wow! this was so easy and really good. i thru in dried cranberries and grated rind of 1 orange, um, um good. I also made the dough 1 day ahead and wrapped it in plastic wrap. then I just patted it out til it was about 3/4" thick and cut triangles. easier than a biscuit cutter &amp; rolling pin. item not reviewed by moderator and published
Simple, easy, tasty. Added 1 cup of chopped dark chocolate in the dry step, brushed with cream and topped with a little sugar. Awesome. item not reviewed by moderator and published
Didn't rise as high as I would like. Tasty! item not reviewed by moderator and published
Just finished hope they turn out. Recipe was incomplete-how many it makes, how thick to roll, what to cook on (pan, sheet, glass, metal and grease pan or not. Did not notice that until I was ready to roll. item not reviewed by moderator and published
Alton nailed it! These are the perfect scone. item not reviewed by moderator and published
These scones turned out fabulous! I ended up using half and half instead of cream and that worked fine. I added to one of them dried cranberries and orange zest, to another I added chopped candied ginger and sweetened flaked coconut, to another I added lemon zest and sliced almonds and topped that with a lemon glaze, and to another I added lavender, vanilla, and sliced almonds. They all were great! And I brushed the top with an egg wash, which made them golden brown and shiny! item not reviewed by moderator and published
So good. These make a great gift. item not reviewed by moderator and published
These yummy scones were crunchy on the outside and fluffy on the inside. They were super simple to make and took about a half hour from mixing to eating! Alton’s recipe was right on the money, but I had to make a few substitutions to make the scones a wee bit healthier! I added ½ cup of vanilla whey protein (27 grams per scoop, substituted granulated stevia for the sugar, and since I did not have any cream on hand, I combined light whipped cream with whole milk. I also used natural Cat Island (Bahamas Sea Salt instead of regular table salt and pomegranate craisins. My husband and son loved the scones and did not complain that they were at all salty, even though I used salted butter and the sea salt. My recipe yielded 9 good-sized scones (with at least 3 grams of protein and lower carbs and these are definitely going into the family favorite recipe collection! item not reviewed by moderator and published
Has anyone tried this recipe with walnut maple? I would think you eliminate the sugar, but I'm not sure how the extra maple syrup liquid would affect the baking process. item not reviewed by moderator and published
Yummy and Easy! item not reviewed by moderator and published
I tried this recipe today for the first time and it is an absolute winner. I can hardly wait to serve them tomorrow morning with some lemon curd. I mixed this just like I do a pie crust, first dry, then add the fat until it is like rice and then the wet. I made the dough in less than 10 minutes, used a biscuit cutter. They were small so I ended up with about 20. I'll roll the dough thicker next time. It's a keeper. item not reviewed by moderator and published
The only scone recipe worthy of 5 stars. Any recipe can be adjusted for you or your family's tastes. This creation of the Good Eats team was the inspiration I needed for my coworkers to think me a genius. Thank you Alton... item not reviewed by moderator and published
Fantastic recipe! I've made these three times and they came out perfect each time. Try throwing in white chocolate chips....Yum! item not reviewed by moderator and published
Ok, these turned out so great I made 2 batches (one cranberry and one blueberry), one right after the other, and since it is so easy, doing 2 batches in a row was no sweat! After having read a few other reviews I opted to use 1/2 cup of sugar instead of the 1/3 as instructed. Clearly I like my scones on the sweeter side, but these were still not too sweet. One batch I used the cream as instructed, but the second batch I used some buttermilk that I had on hand. Both were amazing, although I have to say that the batch with the buttermilk was a little more moist than the cream--in the best possible way. Way to go Alton, as usual!! item not reviewed by moderator and published
Easy. Fast. Delicious. Bravo, Alton. item not reviewed by moderator and published
Certainly up to Alton Brown standards item not reviewed by moderator and published
I'm amazed at how easy this recipe is and how wonderful the scones taste! They are absolute perfection! item not reviewed by moderator and published
I've made these scones twice for a fundraising event at work and my coworkers love them! The only change I make is to substitute half and half for the cream. I also use a scone pan. item not reviewed by moderator and published
My search for the perfect scone is over -- this recipe is amazing! I didn't have cream and substituted half and half, and it came out fine. You can really add anything you want, whatever you have around. I chopped some dried apricots and soaked them in the egg/cream mixture, then added chopped walnuts. Fantastic! Light and tasty, a light crisp on the outside. Just sweet enough with a rounded, not perfectly measured 1/3 cup sugar. item not reviewed by moderator and published
The most delicious scones! I read reviews and added a little more sugar and instead of cranberries, I folded in fresh blackberries. So light and airy! Would use this as a base for all scones! item not reviewed by moderator and published
Perfect scone recipe!! This is the one you are looking for. Light, flaky, perfect crumb. Can be used a base for any sweet scone you want to make. I made it plain and it was wonderful. Deserves the perfect ratings. item not reviewed by moderator and published
Outstanding! I make several different scone recipes and this is the best so far. I used a bit more sugar--more than 1/3 cup, but less than 1/2 cup (I tend to like scones a bit sweeter than most people). The dough was a bit sticky but after I scraped it up from the board and put it between 2 sheets of floured waxed paper, I had no problem. I made an orange glaze which I add separately with each serving. Winner, Winner! item not reviewed by moderator and published
This is an awesome scone recipe! The texture is so light and moist! I used dried blueberries, cherries, and cranberries instead of the raisins witch made them even better [in my opinion]! Scones are like a blank canvas I think next time I make then I’m going to add some honey or vanilla. These scones pair so well with a nice hot cup of tea. I made them for a tea presentation I had to do for my nutrition class. The audience gobbled them up! I’m so glad I finally tried scones. Thanks allot Alton for another epic recipe! I highly recommend this recipe to anyone who wants to make some supreme scones!!! item not reviewed by moderator and published
I thought this scone was good but not quite sweet enough for me. So, I drizzled them with a glaze made of powdered sugar, lemon juice, and a little water. After that they tasted awesome! Orange juice instead of lemon juice would also be good in the glaze. item not reviewed by moderator and published
...this is an excellent basic scone recipe. I've tried it as is, as well as substituting the cranberries for orange zest and 1tsp minced fresh rosemary......also orange zest and chopped candied ginger. I turned the dough out (in 2 batches) directly onto the parchment paper then flattened it by hand and scored it into 8 pieces each....phenomenal! item not reviewed by moderator and published
You are probably melting the butter which you are not supposed to do. item not reviewed by moderator and published
It melts fast... Impossible to keep it in chunks item not reviewed by moderator and published
I thought 4 tsp of baking powder sounded like an awful lot also! Other recipes for scones call for 1 tsp. item not reviewed by moderator and published
Giving it fridge time is a great idea... just like with pie crust... item not reviewed by moderator and published
FYI Biscuit doughs are supposed to be a sticky mess. The best tool to overcome this is a bench scrapper. Put a little flour on board, a little flour on top of dough, bench scrapper to fold dough over itself, cut into squares not rounds. Adding more flour to the dough makes the dough tougher, its the looseness of the dough, the stickiness, that makes a yummy tender crumb. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day