Cherry-Pistachio Scones

Enjoy these yummy scones made with cherries and pistachios.

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  • prep time 35 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 12
 

Ingredients

2
cups all-purpose flour
2
tablespoons granulated sugar
3
teaspoons baking powder
3/4
teaspoon ground cinnamon
1/2
cup butter
3/4
cup chopped drained maraschino cherries
1/2
cup chopped shelled pistachios
1/2
cup milk
1
egg, separated
4
teaspoons coarse sugar

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LOCATION

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper or lightly grease cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar, baking powder and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios.
  • 2 In small bowl, beat milk and egg yolk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
  • 3 On lightly floured surface, gently knead dough several times. Divide dough in half; place on cookie sheet. Pat each half into 6-inch round. Cut each round into 6 wedges; do not separate.
  • 4 In small bowl, beat egg white with fork. Brush over tops of scones. Sprinkle with coarse sugar.
  • 5 Bake 17 to 22 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Cut into wedges. Serve warm.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper or lightly grease cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar, baking powder and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios.
  • 2 In small bowl, beat milk and egg yolk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
  • 3 On lightly floured surface, gently knead dough several times. Divide dough in half; place on cookie sheet. Pat each half into 6-inch round. Cut each round into 6 wedges; do not separate.
  • 4 In small bowl, beat egg white with fork. Brush over tops of scones. Sprinkle with coarse sugar.
  • 5 Bake 17 to 22 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Cut into wedges. Serve warm.

EXPERT TIPS

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Expert Tips

For a Christmas brunch, accent the red and green of the cherries and pistachios by sprinkling red and green decorator's sugar on top before baking.

As an alternative to cutting a circle of scone dough into wedges, pat the dough into a rectangle and cut the dough into diamond shapes.

Pistachio's natural color ranges from creamy to true green, with darker green being an indication of higher quality. Pistachios that are red have had their shells dyed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
220
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
190mg
190%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.