Description
Alton Brown’s scones deliver a classic British breakfast delight with buttery, crumbly perfection. Golden-edged pastries promise a delectable journey through traditional bakery craftsmanship that satisfies without overwhelming palates.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 4 teaspoons (20 ml) baking powder
- ¼ teaspoon (1.25 ml) baking soda
- ¾ teaspoon (3.75 ml) kosher salt
- ⅓ cup (80 ml) sugar
Fat Ingredients:
- 4 tablespoons (60 ml) unsalted butter, chilled
- 2 tablespoons (30 ml) shortening, chilled
Liquid and Additional Ingredients:
- ¾ cup (180 ml) heavy cream
- 1 large egg, lightly beaten
- ¼ cup (60 ml) dried currants or dried cranberries, optional
Instructions
- Warm the oven to 400°F (204°C) and arrange the rack in the middle position. Line a half-sheet pan with parchment paper, creating a clean baking surface.
- In a spacious mixing bowl, thoroughly combine granulated sugar, salt, baking soda, all-purpose flour, and baking powder using a whisk to ensure even distribution.
- Incorporate cold butter and vegetable shortening into the dry mixture, swiftly working with fingertips to create a texture resembling coarse breadcrumbs. Maintain a quick, light touch to prevent fat from melting.
- In a separate bowl, whisk together heavy cream and a beaten egg until smooth. Gently fold the liquid ingredients into the dry mixture, carefully introducing the fruit to maintain its integrity.
- Dust a clean work surface with flour. Transfer the delicate dough onto the surface and shape into a 3/4-inch (2 cm) thick circular disk. Skillfully divide the disk into 12 uniform wedges using a sharp knife or pastry cutter.
- Arrange the scone wedges on the prepared baking sheet, allowing slight separation between each piece. Bake for approximately 15-17 minutes, monitoring until the edges turn a golden brown and the surface develops a beautiful, crisp exterior.
Notes
- Swap butter temperatures for different pastry textures and flakiness.
- Fold mix gently to maintain soft, delicate scone structure.
- Sprinkle dried fruits for bursts of sweet, tangy flavor complexity.
- Dust work surface lightly to prevent sticky dough complications.
- Create uniform triangles for consistent golden-brown baking results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg