Chocolate Almond Cherry Scones

by Rachael Ray Show Staff 9:00 AM, April 21, 2015

Aired April 21, 2015


3 1/2 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
8 ounces frozen butter, cubed
3/4 cup buttermilk
3/4 cup cream
1 1/2 to 2 cups

some of the following mix-ins:

• Almond/ Cherry/ Chocolate
• Cranberry/ Pistachio
• Blueberry/ Lemon
• Lemon Poppy


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 convention oven for 8 minutes. Turn scones over and cook an additional 8 minutes until brown.