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.
Ingredients
Scale
- 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
Instructions
- 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.
- Dry Ingredients: Whisk together sugar, salt, baking soda, flour, and baking powder in a large mixing bowl, ensuring uniform distribution of ingredients.
- 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.
- 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.
- 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.
- 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