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
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    186 Reviews
    5186
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    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!!
    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!
    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.
    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!
    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.
    No instructions on thickness of dough and mine didn't rise that much. Tasted great, but thin.
    Easiest scones ever! Put what ever you want into them and bake. 
    Super moist and flaky, just like AB =:-D
    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.
    You are probably melting the butter which you are not supposed to do.
    Thia is a wonderful scone recipe! Really flaky and buttery. I will bake these again and again!
    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.
    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'll know! Stop before it becomes too moist or you'll only run into trouble. These scones are flaky, smooth, perfect. I rolled the dough into half inch balls and cut them "triangle" 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!
    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.
    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 & 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 & a little orange juice. They were delicious. Definitely will make them again. Thanks Alton.
    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!
    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.
    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!
    Wow...these are delicious!!! I've been reluctant to try making scones but this recipe is very easy andso very tasty. Thanks Alton.
    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!:::
    This is the BEST fool proof scone recipe ever. I use the "lemon Glaze" recipe from Tyler Florence, very moist and tasty.
    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.
    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?
    Wonderful. Flaky, buttery and not too sweet.
    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!!
    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!
    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.
    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.
    very disappointed,way too floury dry no flavor
    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!
    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.
    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!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    St. Patrick's Day