Cherry Pistachio Scones Recipes

CHERRY-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
• Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

DRIED-CHERRY SCONES

Steps:

• Preheat oven to 375°F with rack in middle.
• Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
• Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
• Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
• Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.

CHERRY PISTACHIO SCONES

Steps:

• 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.