STREAMING NOW: Famous Food Truck

Aunt Dot's Scones

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Treat yourself! These are strictly an adult treat, as they're not cookie-sweet.... but they ARE moist and flavorful. My Aunt Dot, (a fabulous cook), sent me this recipe from Missouri several years ago and I have made them many times since then. Sometimes I get up early in the morning and make up a batch for the neighbors, which they very much appreciate. I especially savor eating 2 or 3 of these scones for brunch along with a nice glass of Pinot Grigio. I HIGHLY recommend that, with this recipe, you lay out all the ingredients in advance -- it makes the process go much easier. Enjoy!”

Ingredients Nutrition


  1. In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes, drain and set aside.
  2. In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in currants or cranberries.
  3. In a small bowl, blend the sour creme and egg YOLK. Add all at once to crumb mixture, stirring just until the dough clings together. On a lightly floured surface, knead the dough gently a dozen times.
  4. Pat or roll the dough to a 9-inch circle (about 1/2" thick). Cut scones with a 4" round cookie cutter (or use a big plastic cup). Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.
  5. Place on an ungreased baking sheet (no-stick is best). Brush scones with egg WHITE. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops. Use a little more if necessary.
  6. Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top. Allow 5 minutes for cooling prior to serving.
  7. TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a