Cherry Pistachio Scones

Name: Cherry Pistachio Scones
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 scones, 12 serving(s)
Ingredients: 2 cups flour; 2 tablespoons sugar; 2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 cup butter or 1/2 cup margarine; 3/4 cup maraschino cherry, chopped and drained; 1/2 cup pistachio nut, chopped and shelled; 1/2 cup milk; 1 egg, separated; 4 teaspoons raw sugar or 4 teaspoons granulated sugar

Submitted by Mom2Rose

"Source: Pillsbury Holiday Baking Cookbook"

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Ready In:: 45mins
Ingredients:: 10
Yields:: 12 scones
Serves:: 12

ingredients

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
³⁄₄ teaspoon ground cinnamon
¹⁄₂ cup butter or 1/2 cup margarine
³⁄₄ cup maraschino cherry, chopped and drained
¹⁄₂ cup pistachio nut, chopped and shelled
¹⁄₂ cup milk
1 egg, separated
4 teaspoons raw sugar or 4 teaspoons granulated sugar

directions

Heat oven to 375°F
Grease cookie sheet with shortening or spray with non-stick cooking spray.
In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in cherries and pistachios.
In small bowl, blend milk and egg yolk; add to flour mixture.
Stir just until dry ingredients are moistened.
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.
In small bowl, beat egg white.
Brush top of each round with egg white; sprinkle with raw or granulated sugar.
Bake 17-22 minutes or until golden brown.
Cool 10 minutes before serving.

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Reviews

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]

Sydney Mike