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+ servings

Dark Chocolate Chip, Cherry and Pistachio Scones

Print Recipe
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 minutes
Cook Time 18 minutes
Additional Time 12 minutes
Total Time 1 hour
Servings 12 servings
Calories 263
Author Laurie McNamara

Ingredients

FOR THE SCONES:

  • cups all-purpose flour divided, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter cubed and chilled
  • 2 large eggs lightly beaten
  • 1/2 cup whole milk half & half or heavy cream can be used too
  • 1/2 cup roughly chopped dried cherries
  • 1/4 cup chopped shelled pistachios
  • 1/2 (heaping) cup dark chocolate chips
  • 1 large egg
  • 2 tablespoons whole milk

FOR THE GLAZE:

  • 1/4 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 splash pure 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.

Nutrition

Serving: 1scone | Calories: 263kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 327mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg