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.
DRIED CHERRY PISTACHIO SCONES
However, 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
Dried Cherry Pistachio Scones
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- 1/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons butter frozen
- 1/2 cup 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 Tablespoons melted butter
- 1 cup confectioners sugar
- 1/2 teaspon vanilla flavoring
- 2 Tablespoons 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, simply stir the butter into the 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.