Name: Scones
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

For a sweet, flaky treat, bake Alton Brown's Scones recipe from Good Eats on Food Network. These scones are studded with dried currants for a fruity bite.

Scones

flour

baking powder

salt

sugar

butter

shortening

cream

currants cranberries

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.

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 &amp; 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!

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.

Scones

Servings: 1

Author : Alton Brown

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