Pistachio Cherry Scones

One of my favorite recipe categories would have to be tea time recipes.  If I could have tea time everyday I certainly would.  I love all of the sweet and savory bite sized foods.  And pairing it all with a variety of hot teas is my idea of a perfect afternoon.

A traditional tea time favorite is the biscuit like quick bread known as the scone.  Scones are believed to have originated in Scotland around the year 1513.  They differ from bread in that they do no contain yeast and thus this makes scones a very easy bread to make.  No yeast means no rising and no long preps times.  Tea time scones are usually served with devonshire cream, clotted cream, butter or preserves.

Scones come in a wide variety of flavors.   Typically the flavor variation comes from the mix ins that are added to the dough before baking.  Some of the most popular mix ins are raisins, currants, cheese, cranberries, blueberries, nuts, chocolate chips and poppy seeds.  This scone recipe is for a pistachio cherry scone.  It is a wonderful combination of savory and sweet flavors that is sure to please!

Pistachio Cherry Scones

2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter (well chilled or frozen)

1/2 cup Greek style yogurt

1 egg

1 cup dried cherries (chopped)

1 cup pistachios (shelled and chopped)

Preheat oven to 400 degrees.  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Using the large hole side of a cheese grater, grate the frozen butter into the flour mixture.  Stir to combine into a crumble type dough.  

In a small bowl, mix together the Greek yogurt and egg.  Slowly add the yogurt mixture to the dry ingredients.  Gently stir in dried cherries and pistachios.  On a lightly floured surface, knead the dough just enough that it sticks together.   Form the dough into a 10 inch circle.   Using a floured knife or pizza cutter, cut the dough into equal wedges.   Transfer the wedges to a parchment paper lined cookie sheet.  Bake in the preheated oven for about 20 to 25 minutes until lightly browned.  Remove from the oven and allow to chill on a wired cooling rack.  

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