1/2cupGreek yogurtsour cream may be substituted for the yogurt
1cuppistachioschopped (plain or roasted pistachio will be good in this recipe. I used a roasted and salted variety for this recipe.)Glaze optional -
1/2teaspon vanilla flavoring
2Tablespoonsfreshly 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.
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 the flour.If your butter is not frozen, use the traditional method of cutting butter into the flour.