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Playing How To Make Chocolate Almond Cherry Scones By David Burtka

David always has a batch of these scones in the freezer, so he can pop them in the oven for a quick breakfast or brunch treat for last-minute guests.

Using this basic scone recipe, you can swap out the mix-ins for a number of variations. Here are a few ideas:

Cranberry Pistachio Scones:

Add ¾ cup dried cranberries + ¾ cup shelled pistachios

Blueberry Lemon Scones:

Add ¾ cup dried or freeze-dried blueberries + 2 tablespoons lemon zest

Lemon Poppy Scones:

Add 2 tablespoons lemon zest + 2 tablespoons poppy seeds

Ingredients
  • 3 ½ cups all-purpose flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 8 ounces frozen butter, cubed
  • ¾ cup buttermilk
  • ¾ cup cream
  • ½ cup dried cherries
  • ½ cup sliced almonds
  • ½ cup dark chocolate chips
Preparation

In a mixer fitted with the paddle attachment, combine flour, sugar, salt, baking powder, baking soda. Mix in butter. Stir in mix-ins then add buttermilk and cream. Mix until combined. Do not over-mix. Using a small scoop, scoop balls onto parchment-lined baking sheet. Bake in a 325°F convection oven for 8 minutes. Turn scones over and cook an additional 8 minutes until browned.