Cherry Pistachio Scones

Total Time
45mins
Prep 10 mins
Cook 35 mins

Source: Pillsbury Holiday Baking Cookbook

Ingredients Nutrition

Directions

  1. Heat oven to 375°F
  2. Grease cookie sheet with shortening or spray with non-stick cooking spray.
  3. In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
  4. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  5. Stir in cherries and pistachios.
  6. In small bowl, blend milk and egg yolk; add to flour mixture.
  7. Stir just until dry ingredients are moistened.
  8. On lightly floured surface, gently knead dough several times.
  9. Divide dough in half; place on cookie sheet.
  10. Pat each half into 6-inch round.
  11. Cut each round into 6 wedges; do not separate.
  12. In small bowl, beat egg white.
  13. Brush top of each round with egg white; sprinkle with raw or granulated sugar.
  14. Bake 17-22 minutes or until golden brown.
  15. Cool 10 minutes before serving.
Most Helpful

5 5

Would be very happy making these very tasty scones again & again ~ THEY'RE WONDERFUL! I did manage to give away a couple, but for the most part they were eaten right here at home, for breakfast, for snacks, for lunch! I really liked the combo of cherry & pistachio (plus the FULL topping of sugar I somehow managed to give each of them before baking)! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #29]