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Actor and chef David Burtka always has a batch of these Chocolate Almond Cherry Scones in the freezer, so he can pop them in the oven for a quick breakfast.
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
For more scone recipes, try these Ginger Scones with Chocolate Chunks, British Scones with Jam and Clotted Cream or—a classic—Chocolate Chip Scones.
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.