Dried Cherry Pistachio Scone – Buttery, flaky and studded with dried cherries and crunchy pistachios these scones are full of flavor.
I had lunch with a group of lady friends the other day and one of them asked me, “Do you cook all the time?” It’s a valid question. Yes, I do cook all the time. Well, ok, not technically all the time. I do cook something every single day though. If I’m not cooking for the blog, I’m cooking for my family.
Now, if we could live off cakes, cookies and other desserts, that’s all I’d make. I love to bake, that’s my passion. Sometimes, the two worlds collide and I get to bake and make something the boys enjoy! Like these Dried Cherry Pistachio Scones.
Now, look, I don’t want you to be ‘scared’ of making scones. Scones are just a fancy word for biscuits. They’re biscuits with benefits. Benefits such as, nuts, fresh or dried fruit, cheese, herbs and spices.
The process for making scones is the same as for biscuits, you’ll cut butter into flour, knead it, cut it and bake it.
- 1/3 cup granulated sugar
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tablespoons butter frozen
- 1/2 c Greek yogurt sour cream may be substituted for the yogurt
- 1 large egg
- 1 cup dried cherries chopped
- 1 cup pistachios chopped (plain or roasted pistachio will be good in this recipe. I used a roasted and salted variety for this recipe.)Glaze optional -
- 3 T melted butter
- 1 cup confectioners sugar
- 1/2 teaspon vanilla flavoring
- 2 T freshly squeezed orange juice
- Heat oven to 400 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter until mixture has large pea sized crumbles. Or, if you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simple stir the butter into flour.
- In a small bowl, stir together yogurt and egg. Add to dry ingredients.
- Carefully stir in dried cherries and pistachios.
- Turn out onto a floured work surface. Knead dough just enough that it sticks together.
- Form into a 10 inch circle.
- Using a floured knife, cut dough into wedges.
- Transfer to a parchment lined cookie sheet and bake 20-23 minutes until lightly browned.
- Glaze optional: While they're baking, stir together 3 T butter with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 2 T freshly squeezed orange juice. Pour over scones.
If you'll freeze the butter for at least 30 minutes, then take it out and grate it on the large-hole side of a cheese grate, it will be much easier to work into the flour. You can use this technique anytime a recipe calls for cutting butter into flour.If you're butter is not frozen, use the traditional method of cutting butter into flour.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
one month ago: Hamburger Steak with Caramelized Onions and Brown Gravy
one year ago: Seared Scallops