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
- 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
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.
