Cherry Pistachio Scones

“Source: Pillsbury Holiday Baking Cookbook”
READY IN:
45mins
SERVES:
12
YIELD:
12 scones
UNITS:
US

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.

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