Light, flaky and studded with dried cherries, pistachios and dark chocolate chips.
Course Breads & Baked Goods
Cuisine French
Keyword breakfast, brunch, cherries, dark chocolate, dried cherries, pistachios, scones
Prep Time 30 minutesmins
Cook Time 18 minutesmins
Additional Time 12 minutesmins
Total Time 1 hourhr
Servings 12servings
Calories 263
Author Laurie McNamara
Ingredients
FOR THE SCONES:
2¼cupsall-purpose flourdivided, plus more for dusting
2tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonkosher salt
3/4cupunsalted buttercubed and chilled
2largeeggslightly beaten
1/2cupwhole milkhalf & half or heavy cream can be used too
1/2cuproughly chopped dried cherries
1/4cupchopped shelled pistachios
1/2(heaping) cupdark chocolate chips
1largeegg
2tablespoonswhole milk
FOR THE GLAZE:
1/4cuppowdered sugar
2tablespoonswhole milk
1splashpure vanilla extract
Instructions
MAKE THE SCONES:
Preheat your oven to 400° and line a rimmed baking sheet.
Combine the chopped cherries and pistachios in a small bowl and toss with an eighth cup of all purpose flour and set aside.
Combine the two eggs and the 1/2 cup of milk in a small bowl, set aside.
In a large bowl combine the remaining two cups of flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand.
Add the egg/milk mixture into the flour mixture and stir just until combined. Fold in the nuts, cherries and dark chocolate chips.
Flour a clean surface and rolling pin. Drop the dough down on to the floured surface and knead into a ball. Use your rolling pin and roll the dough out to a half-inch thick. Use a 3-inch round cutter and cut as many circles of dough you can. Use the scraps to make more scones.
Whisk together one whole egg and two tablespoons whole milk to make the egg wash.
Brush with the egg wash and bake for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.
MAKE THE GLAZE:
Combine the glaze ingredients and when the scones have cooled, dunk the tops into the glaze.