Recipes // Desserts // Scones



By "MasterChef Junior" Winner Alexander Weiss


  • 1/2 cup sugar, plus extra for dusting
  • 3 3/4 cup BREAD flour
  • 2 tbsp baking POWDER
  • 2 tsp salt
  • 1/2 cup dried currents
  • 1/2 cup cherries
  • 1/3 cup chopped walnuts
  • 2 1/4 cup CHILLED heavy cream
  • egg wash (1 egg beaten with 1 tbsp milk)
  • lemon curd (store-bought is fine)
  • whipped cream (homemade)
  • butter


  1. In stand mixer blend the dry ingredients, add in the nuts and dried fruits, then little by little slowly drizzle in the heavy cream. Dump onto a floured surface, then cut into either rounds (I will do rounds-will bring my ring cutters) or wedges.
  2. Wrap each scone in plastic wrap and freeze for at least 6 hours, then unwrap, brush with egg wash, sprinkle with sugar, and bake at 350 on a parchment lined baking sheet for about 35-40 minutes, or until golden brown.

MasterChef Junior Winner Alexander along with Judge Graham Elliott and MasterChef Winners Luca Manfe and Christine Ha will be setting sail on a MasterChef Caribbean Cruise, Nov. 8-15! More information and tickets available at www.MasterChefCruise.com  

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