Recipe Pistachio And Cherry Scones

TastyReuben

Nosh 'n' Splosh
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Location
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PISTACHIO AND CHERRY SCONES
Makes 12

Ingredients
2 cups AP flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup cold unsalted butter, cubed
1 cup finely chopped pistachios, lightly toasted
1/2 cup dried cherries, finely chopped
1/2 cup plus 2 TB heavy whipping cream, divided
1 large egg
1 tsp fresh lemon zest
Garnish: turbinado sugar

Directions
1. Heat oven to 425F/220C. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs. Add pistachios and cherries, stirring well.
3. In a small bowl, whisk together 1/2 cup cream, egg, and lemon zest. Add cream mixture to flour mixture, stirring until mixture is evenly moist (if dough seems dry, add more cream, 1 TB at a time). Working gently, bring mixture together with hands until a dough forms.
4. Turn out dough onto a slightly floured surface, and knead gently 4 ot 5 times. Using a rolling pin, roll out dough to a 1/2-inch thickness. Using a 3-inch star-shaped cutter, cut 12 scones from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet.
5. Brush tops of scones with remaining 2 TB cream. Garnish scones with a sprinkle of turbinado sugar, if desired.
6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 8 to 10 minutes. Serve warm.

Serve with Devon cream and lemon curd. For a pretty presentation, pipe the cream into a serving bowl using a pastry bag fitted with a star tip.

Recipe courtesy of Christmas Teatime (Celebrating The Holiday With Afternoon Tea), Teatime Magazine

NOTE: Flour and butter can also be mixed with your fingertips (work fast) or with just a few pulses in a food processor. I chose to make square scones, which eliminates rerolling and potentially overworking the dough. Any flowing brown sugar will work as a garnish (turbinado, demerara, sanding sugar).




These are quite tasty, with a good crump, nice and light. Wonderfully suited to Christmas, with the red and green flecks from the fruit and nuts (some golden raisins would only add to the effect).
 
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