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Scones Recipe

Scones

Alton Brown

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

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  • on May 26, 2012

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    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 .

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  • on May 25, 2012

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    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!!

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  • on May 06, 2012

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    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.

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  • on May 03, 2012

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    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

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  • on April 27, 2012

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    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.

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  • on April 19, 2012

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    This is the finest basic scone recipe I've found and/or baked. Your imagination can carry on from here.

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  • on March 30, 2012

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    These are really good and really easy.

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  • on March 29, 2012

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    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.

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  • on March 23, 2012

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    Taste good but had a difficult time rolling out dough as it was too soft. Had to use a lot of extra flour.

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  • on March 22, 2012

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    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!

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