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Scones Recipe

Scones

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 31-40 of 68

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  • on January 25, 2009

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    I just made these scones and I can't believe how fast and easy they were to make! I'm definitely keeping this recipe!

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  • on January 24, 2009

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    When I first made them I didn't have the dried cranberies, so I made them plain. My family devoured them!! I bought whipping cream to make them. With the leftover cream, I whipped it up and added some powdered sugar and a little cinnamon. I use this as a spread for the plain scones. I have also made these using 2% milk and they still turn out great. They are VERY easy and quick to make. I've lightened up a bit on the sugar, cut them into squares (using a pizza cutter and served them as 'biscuits' with dinner. You can go wrong with this recipe!

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  • on January 18, 2009

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    I made this with dried cranberries and chopped almonds, then topped with egg wash and raw sugar, after reading some reviews about it not being very sweet. Having a big sweet tooth, I went with the extra sugar right away, and wasn't sorry! The scones came out very light, and after trying several biscuit recipes only to wind up with "hockey pucks" I was very relieved. I ordered fluted scone cutters afterwards and am looking forward to making these again only with a prettier finished product!

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  • on January 02, 2009

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    These were amazing! The flaky texture was great, and they weren't too sweet. We used dried cranberries and orange zest... so good! Hubby is in the kitchen now making a batch of blueberry : So glad we tried this one!

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  • on December 30, 2008

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    Everyone loved these scones! I used frozen cranberries instead of the dried, cut about 1/2 - 3/4 C. of them in half and toss them in when the recipe called for the dried. We all loved the tartness of the frozen ones. I brushed the tops with an beaten egg wash, sprinkled with cinnamon sugar and topped with a whole pecan before baking. I also had only 1/4 C cream and used non fat milk for the balance and the texture was soft and the taste delicious. I thought the dough was a perfect sweetness with the added cinnamon sugar on top. I will make these again and again using whatever fruit I have on hand.

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  • on December 23, 2008

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    These were stupid easy, even *I* couldn't mess these up, and they turned out so delicious! The outside is crispy, the inside is light and flaky and tender. Yummy!

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  • on September 11, 2008

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    My husband and I have been watching Alton from the beginning. I think we relate to the scientific side of the show. The scones are a basic moist recipe, but so versatile. I've been able to create all kinds of variations just from this one recipe. I sell and give these scones to everyone. The recipe also freezes very well and it doesn't matter if the scones are cooked or raw when you thaw or cook them their still wonderful. Thank you, Alton

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  • on August 25, 2008

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    I didn't see the episode and recipe did not direct thickness to cut them. I'd say make them close to 1 inch. I added Mexican vanilla for some flavor and I'm glad I did. I also topped them with baker's glaze. Such an easy recipe! I'll definately make them again.

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  • on June 10, 2008

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    I made them and they were dry and was dificult to chew.

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  • on May 22, 2008

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    Just the right amount of sugar. I put dried cherries and toasted slivered almonds in mine. Very good!

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