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Course: Breakfast
Keyword: Baking, Breakfast, Brunch, Comfort Food, Scones


ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Yield: 1
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  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, chilled
  • 2 tablespoons shortening, chilled
  • 6 fluid ounces (3/4 cup) heavy cream
  • 1 large egg, lightly beaten
  • 1/4 cup dried currants or dried cranberries, optional

Specialized Hardware

  • Digital kitchen scale
ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Yield: 1


  • Heat oven to 400ºF.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Using your fingertips, rub the butter andshortening 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 1/2-inch thick round and cut into 12 rounds. Bake for 15 minutes or until brown.
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