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Cherry Pistachio Scones

Source of Recipe


Carol Ibach



List of Ingredients



• 2 cups flour
  
• 2 Tbsp granulated sugar
  
• 3 tsp baking powder
  
• ¾ tsp ground cinnamon
  
• ½ cup (1 stick) butter
  
• ¾ cup chopped drained maraschino cherries
  
• ½ cup chopped shelled pistachios
  
• ½ cup milk
  
• 1 egg, separated
  
• 4 tsp coarse-crystal sugar
  






Instructions



1. Preheat oven to 375° F. Line cookie sheet with parchment paper or lightly grease a cookie sheet.
   In large bowl, combine flour, sugar, baking powder and cinnamon; mix well. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios. In small bowl, combine milk and egg yolk; blend well. Add to flour mixture; stir just until dry ingredients are moistened.
   
   
2. On lightly floured surface, gently knead dough several times. Divide dough in half, and place halves on prepared cookie sheet. Pat each half into a 6-inch round. Cut each round into 6 wedges; do not separate.
   
   
3. In small bowl, beat egg white. Brush over tops of scones. Sprinkle with coarse sugar. Bake in preheated oven 17 to 22 minutes, or until golden brown. Remove from cookie sheet and cool.
   
   Makes 12 scones.