Flaky, tender, and just sweet enough for tea time or brunch, these simple scones bake in just 15 minutes for the perfect morning treat. This recipe first appeared in Season 1 of Good Eats.Photo by Lynne Calamia
1/4cupdried currants or dried cranberries, optional
Digital kitchen scale
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 25 minutesminutes
Place a rack in the center of the oven and heat the oven 400ºF. Line a half sheet pan with parchment paper and set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Using your fingertips, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. (The faster the better — you don't want the fats to melt.) In a separate bowl, combine the heavy cream with the beaten egg and add to the dry ingredients. Gently stir in fruit.
Turn the dough out onto a floured surface. Roll dough out into a 3/4-inch thick round and cut into 12 rounds. Place the rounds on the prepared sheet pan and bake until brown, about 15 minutes.