Alton Brown Scones Recipe: Bake Like a Breakfast Pro!

These tantalizing alton brown’s scones elevate breakfast from mundane to magnificent, turning ordinary mornings into culinary celebrations.

British baking traditions dance with contemporary techniques in this remarkable recipe.

Butter melts into flour, creating a symphony of flavors that promises pure delight.

Crumbly yet tender, these pastries whisper elegance with every bite.

Skilled bakers understand that precision transforms simple ingredients into extraordinary treats.

Each scone carries the potential to transport you to a cozy kitchen in the English countryside.

Let these delectable morsels revolutionize your morning ritual and awaken your taste buds to a world of delicious possibilities.

Steps to Bake Alton Brown’s Scones

• Prepare Oven and Workspace

Preheat the oven to 400°F, positioning the rack in the center. Line a baking sheet with parchment paper, creating a ready workspace for your delicious scones.

• Mix Dry Ingredients

Combine all dry ingredients in a large mixing bowl, ensuring an even distribution of flour, sugar, salt, baking soda, and baking powder.

• Create Crumbly Base

Quickly work butter and shortening into the dry ingredients using fingertips. Aim for a sandy texture that resembles coarse breadcrumbs, being careful not to let the fats warm up too much.

• Bind Scone Mixture

Whisk together heavy cream and egg in a separate bowl. Gently fold in your favorite fruit, keeping the mixture light and delicate to maintain a tender scone texture.

• Shape and Arrange Scones

Sprinkle flour on a clean surface and spread the dough into a circular shape about 3/4 inch thick. Slice the circle into 12 equal triangular wedges, arranging them on the prepared baking sheet with slight separation between each piece.

• Bake Until Golden

Slide the scones into the preheated oven and bake for approximately 15 minutes. Look for a beautiful golden-brown color that signals perfectly baked scones, with a crisp exterior and soft interior.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 330 kcal

Servings: 8

Ingredients You’ll Need for Alton Brown’s Scones

• Sugar: Choose fine, granulated sugar for smooth texture and even sweetness distribution.
• Salt: Opt for fine sea salt to enhance overall flavor profile without graininess.
• Baking Soda: Select fresh, unopened box to ensure maximum rising power.
• Flour: Pick unbleached all-purpose flour for consistent texture and neutral taste.
• Baking Powder: Use aluminum-free version for cleaner, more balanced flavor.

• Butter: Select high-quality, cold unsalted butter for rich, delicate flavor and optimal pastry texture.
• Shortening: Choose pure vegetable shortening for tender, flaky consistency.

• Heavy Cream: Select fresh, full-fat cream for luxurious, velvety scone base.
• Egg: Pick large, room-temperature eggs for smooth incorporation and better binding.

• Fresh Fruit: Choose ripe, seasonal berries or fruits that are firm and vibrant for best flavor and texture.

Tools for Baking Alton Brown’s Scones

• Mixing Bowls: Two medium-sized bowls for dry and wet ingredients mixing.
• Measuring Cups and Spoons: Precise tools for accurate ingredient measurements.
• Half-Sheet Pan: Large baking tray for even scone baking.
• Parchment Paper: Non-stick surface for easy scone removal.
• Sharp Knife: For cutting dough into perfect triangular wedges.
• Fingertips: Perfect tool for creating crumbly butter and shortening texture.
• Pastry Brush (optional): For brushing cream or egg wash on top of scones.
• Cooling Rack: To cool scones after baking and maintain crisp texture.

Helpful Tips for Alton Brown’s Scone Recipe

Swap fresh berries with dried cranberries, chopped peaches, or chocolate chips for exciting flavor twists and seasonal variety.

Freeze butter chunks before mixing to ensure ultra-flaky scones with delightful, tender layers that melt in your mouth.

Drizzle a simple powdered sugar glaze or sprinkle raw sugar on top before baking to create a gorgeous, crispy sweet crust that adds visual appeal.

Prepare scone dough in advance, wrap tightly, and refrigerate overnight or freeze unbaked wedges for up to 3 weeks, allowing fresh-baked goodness anytime you crave a quick breakfast treat.

Serving Alton Brown’s Scones the Right Way

• Savor with Clotted Cream: Spread a thick layer of traditional British clotted cream on warm scones for an authentic and luxurious experience.
• Pair with Fresh Jam: Top each scone with homemade strawberry or raspberry jam to enhance the fruity notes and add a burst of sweetness.
• Create a Tea Time Spread: Arrange scones on a beautiful platter alongside a steaming pot of Earl Grey tea, creating a delightful afternoon treat perfect for sharing with friends.
• Dress Up with Seasonal Fruits: Garnish scones with fresh berries or sliced peaches to complement the existing fruit in the recipe and add a vibrant touch to your presentation.

Storing Alton Brown’s Scones for Later

• Preserve Freshness: Store cooled scones in an airtight container at room temperature for 2-3 days, maintaining their delightful texture and flavor.
• Freezing for Later: Wrap individual scones tightly in plastic wrap, then place in a freezer bag. Frozen scones keep perfectly for up to 3 months, ready to thaw and enjoy whenever a craving hits.
• Quick Reheating Trick: Revive day-old scones by warming them in the oven at 300°F for 5-7 minutes, restoring their crisp exterior and tender interior.
• Make-Ahead Magic: Prepare scone dough in advance, shape into wedges, and freeze unbaked. When ready to serve, bake directly from frozen, adding 2-3 extra minutes to the cooking time for ultimate convenience.

Fluffy Alton Brown Scones Recipe

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4.6 from 36 reviews

• Total Time: 25 minutes
• Yield: 8 1x

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Description

Classic Alton Brown scones blend buttery richness with delicate crumb, creating a quintessential British breakfast treat. Bakers appreciate the simple ingredients and straightforward technique that result in flaky, golden pastries perfect for morning enjoyment.

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Ingredients

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• 2 cups (480 ml) all-purpose flour
• 4 tsps (20 ml) baking powder
• ¾ tsp (3.75 ml) kosher salt
• ⅓ cup (80 ml) sugar
• ¼ tsp (1.25 ml) baking soda
• 4 tbsps (60 ml) unsalted butter, chilled
• 2 tbsps (30 ml) shortening, chilled
• ¾ cup (180 ml) heavy cream
• 1 large egg, lightly beaten
• ¼ cup (60 ml) dried currants or dried cranberries, optional

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Instructions

1. Preparation: Preheat oven to 400°F (204°C), positioning the rack in the middle. Line a half-sheet pan with parchment paper for optimal baking surface.
2. Dry Ingredients: Whisk together sugar, salt, baking soda, flour, and baking powder in a large mixing bowl, ensuring uniform distribution of ingredients.
3. Texture Development: Rapidly integrate cold butter and shortening into the dry mixture using fingertips, creating a coarse, sandy consistency. Work quickly to prevent fat from warming.
4. Liquid Integration: Combine heavy cream and egg in a separate bowl, then gently fold into the dry mixture. Carefully incorporate fruit to maintain its structural integrity.
5. Shaping and Cutting: Flour a work surface and transfer dough. Form a 3/4-inch thick circular disk, then skillfully divide into 12 equal wedges using a sharp knife or pastry cutter.
6. Baking: Arrange scone wedges on prepared sheet with slight spacing. Bake for 15-17 minutes until edges turn golden brown and surface develops a crisp, appetizing exterior.

Notes

• Chill Ingredients: Keep butter and cream extremely cold to ensure flaky, tender scone texture.
• Handle Dough Gently: Minimal mixing prevents tough scones; use light, quick movements when combining ingredients.
• Precise Shaping Matters: Cut wedges cleanly and evenly to guarantee uniform baking and consistent golden-brown edges.
• Avoid Overworking: Stop mixing as soon as ingredients just come together to maintain delicate, crumbly scone structure.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 330
• Sugar: 12 g
• Sodium: 400 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 50 mg