Scones

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These were delicious with a cup of coffee! Thanks AB!

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A delightful full bodied scone with a lovely texture and depth!
I have tasted scones all over the world and this recipe makes one of the best I have ever tasted. I enjoy making little changes to recipes and creating something unique. For this one I substituted 1/4 cup Mascarpone cheese, 1/4 cup "Italian Sweet Cream" coffee creamer by Coffemate and 1/4 cup plain yogurt. It changed the consistency a little but it was lovely..I also used blueberries and tiny chunks of apple and a pinch of cinnamon. It was Awesome!!!
Super simple to make the original recipe and add to it, just be careful with adding extra sugar if you are using other sweet ingredients.

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On vacation my friend Karen and I decided we wanted to make scones and thought this recipe was good as it seemed simple. Well it is very good and so easy to make. We didn't have enough cream so we did half of the required amount and substituted plain yogurt for the balance, also at the suggestion of another reviewer we added a bit more sugar...very tasty. Delicious.

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Awesome recipe. Alton makes it so easy. I love making this for friends when they drop in for coffee. Always gets rave reviews.

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This was my first attempt at making scones and it was very successful. After reading the reviews, I altered the recipe as follows: used 2tsp baking powder, added an extra 1/4cup sugar (we like our scones sweeter, 6TBSP butter (I didn't have any shortening on hand, used almost an entire bag of Craisins, and added the zest of two oranges. I didn't use a food processor, I didn't want to overwork the dough and make it tough. I rolled it into a square that was a 1/2" thick, cut it into fourths, and cut the fourths in half. I brushed the tops with cream and sprinkled with raw sugar prior to baking. After they cooled we drizzled them with a glaze of confectioners sugar and orange juice. They were delicious. The recipe was so incredibly easy. I didn't find the dough overly sticky, it was very easy to work with. I will be making these again. This recipe is a definite keeper.

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If you love scones - you must try this recipe - it's so delicious and easy to make. Can't thank you enough Alton for sharing your recipe.

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Thank you Alton for creating a simple yet amazing recipe. I followed it exactly the first time and the scones were amazing. (I did pat the dough out in a circle and cut them in triangles. Since making them for the first time, I have branched out with different fruits. Thank you Alton!!! I won't go to Starbucks anymore to get scones...yours are so much better!

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This is one of the best recipes (in general ever!!! Followed the recipe exactly the 1st time with beautiful results. Made the recipe again and added 3/4 c of dried Montmorency cherries and a generous 1/2 c of semi-sweet chocolate morsels. Cut them in traditional "scone" shape (divided dough into 2 equal pieces and cut into 6 pie-shaped pieces. Baked at 400 degrees for about 20 min, with one min on broil (no more ... no less and they were perfectly browned on top. Also ... I baked these in a dark 9x13" non-stick pan and the bottoms came out nice and brown. The texture was perfect - slight crunch and crispiness on the outside and luxurious, rich texture inside. I noticed the salty comments but used 3/4 t just like the recipe indicated but, as one reviewer commented, I always bake with unsalted butter.

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Right balance of tender flaky biscuit texture with the sweetness of the currants and sugar make this a very tasty pastry -- thank you, Alton!! :

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I followed this recipe exactly, as I always do with baking. The smell and taste were incredible, but they were a little dry and crumbly, not too bad though. I have had store-bought scones that were like that also so maybe this is how they are supposed to be? If not what did I do wrong? I live at exactly 5000 feet but have not had problems with other baking so I did not alter the recipe any.