2 cups of flour
4 teaspoons of baking powder
3/4 teaspoon of salt
1/3 cup of sugar
4 tablespoons of butter, salted
2 tablespoons of shortening, chilled
3/4 cup of half and half
1 medium egg
handful of dried currants
a sprinkle of dried cranberries
preheat oven to 375 degrees
in a medium bowl, combine your flour, baking soda, salt and sugar – mix. cut butter into small pieces (make sure your butter is room temperature) and add it to your mix. add your shortening.
in a second bowl, beat your egg and mix in the cream. once mixed well, add to the dry ingredients. mix together until all of the dough is saturated – make sure not to overwork the dough when you do this. as you’re mixing, add in your handful and sprinkle of dried fruit.
grab an ice-cream scoop or spatula and place dollops of the dough on a cookie sheet (i prefer mine with parchment paper for less sticking!). once doled out, place 1-3 dried currants on top of each scone for garnish. recipe yields a dozen scones.
bake for 15 minutes or until the outline of the scones shows a medium brown and the top a golden brown. tastes best with jam, honey or butter on top.
recipe altered from alton brown’s scone recipe