Scones

Really enjoyed these scones. I shredded all Cold Butter into the flour mixture. Used fork to combine with wet. Do Not over work this dough. I patted into a circle, sprinkled sugar on top and cut into wedges. Delicious, light and fluffy, crisp on outside.

THE scone I’ve been looking for! Followed pretty exact except I used fresh blueberries. I grated butter on a box grater (large holes) into the dry mix & used shortening. Minimum dough handling is best but it came together well. I used my gloved hand, not a pastry cutter, to form dough. Not as shaggy as other recipes so I had hope! I made a rectangle using my fingers to shape dough. I sometimes use a 10 cut pie marker for lines but I just cut the dough into 8 squares, like biscuits. I could have cut those again but decided to just go with 8. My BEST scones to date, after many recipes. They rose nicely and were flaky & tender. Will go very well with jam. Tops sprinkled with a cinnamon/sugar shake I had around. My oven took 20 minutes to get browned enough. Alton scores again, this is now my go-to scone recipe. Now, I must perfect a cat-head biscuit & a sourdough pizza skin.

After a couple of months of baking these scones as directed here, I could not get a consistent rise. The scones would spread and though the flavor and crumb were lovely, I really wanted a tall scone. I tried the following: 1) checked my oven temp.❌ 2) chilled the dough ❌ 3) used cold butter, cream & eggs (didn’t take them out of the frig until the moment I needed them) ❌ 4) reduced the sugar ❌ 5) l froze the shaped scones ❌ 6) removed the shortening ❌ . I finally removed the egg and used a full cup of heavy cream. ✔️ The rise is now consistent and I’ll be using the America’s Test Kitchen recipe (which is what I ended up having) from now on. Sorry Alton, this is a bust.

These scones are perfect! They are delicate and moist! The key is not over working them I stop stirring after liquid is incorporated into dry mix. About 10 stirs. Then, when I roll them out I can shape them a bit more still being very careful to not over work them too much. I substituted butter for shortening because I don’t have shortening on hand and it works great. I use firm butter and use a pastry blender to cut the butter into dry mix before adding cream and egg. Make sure baking powder is fresh and whisk your dry ingredients to make sure you have it evenly mixed and no pockets of salt or powder. Viola!

Awesome…Alton Brown

Best scone recipe! Amazingly flaky with little effort!! Perfect scones for Pairing with Jam and Clotted Cream!!

There’s something wrong with the recipe–too much baking powder. It tasted funny.

Love these scones. Can add different items to make them special. Tastes great reheated.

These are absolutely perfect! This recipe is for English scones, not the sugar-laden ‘scones’ that we tend to make in the States. English scones are not too sweet, they are more like what we call biscuits since they are typically served with clotted cream and jam. Perfectly brown and crisp on the outside and fluffy on the inside. I used coconut oil instead of shortening, frozen whole cranberries, and the zest and juice of a small clementine. I also brushed cream/milk on the tops before placing in the oven. 

I love this recipe!.  I only had a large biscuit cutter so I used that for half the dough and made mini scones by cutting each “biscuit” in fours. I had added blueberries to mine.  Cooking time was the same. Then I patted the scraps into a disc and cut it in four for usual sized scones.  Some for sharing, some for me! Best kind of recipe ever!