Dried Cherry Pistachio Scones Recipe
These Dried Cherry Pistachio Scones are a deliciously tender and flaky treat, bursting with sweet-tart dried cherries and crunchy pistachios. Perfect for breakfast, brunch, or a cozy afternoon snack, these scones feature a buttery richness balanced by a refreshing orange vanilla glaze. Made with Greek yogurt for moistness and baked to a golden perfection, they offer a perfect balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- ⅓ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients & Mix-ins
- 8 Tablespoons butter (frozen)
- ½ cup Greek yogurt (or sour cream)
- 1 large egg
- 1 cup dried cherries (chopped)
- 1 cup pistachios (chopped, plain or roasted)
Glaze
- 3 Tablespoons melted butter
- 1 cup powdered sugar (confectioners’ sugar)
- ½ teaspoon pure vanilla extract
- 2 Tablespoons orange juice (freshly squeezed)
Instructions
- Preheat Oven: Heat your oven to 400°F (204°C) to get it ready for baking the scones.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Incorporate Butter: Cut the frozen butter into the dry ingredients until the mixture resembles large pea-sized crumbles. Alternatively, grate the frozen butter and stir it into the flour mixture for an even distribution.
- Mix Wet Ingredients: In a separate small bowl, beat together the Greek yogurt and egg until combined, then pour over the dry ingredients.
- Add Cherries and Pistachios: Gently fold in the chopped dried cherries and pistachios until the dough is evenly mixed but not overworked.
- Knead Dough: Turn the dough out onto a floured surface and knead just enough to bring it together so it holds its shape.
- Shape the Dough: Form the dough into a 10-inch diameter circle using your hands or a rolling pin.
- Cut into Wedges: Use a floured knife to cut the circle into 8 equal wedges for individual scones.
- Prepare for Baking: Transfer the wedges onto a parchment-lined baking sheet, spacing them slightly apart.
- Bake: Place in the oven and bake for 20-23 minutes, or until the scones are lightly browned and firm to the touch.
- Make the Glaze: While scones bake, combine melted butter, powdered sugar, vanilla extract, and freshly squeezed orange juice in a bowl; stir until smooth.
- Glaze the Scones: Once baked, drizzle the glaze over the warm scones for a flavorful finishing touch. Serve and enjoy!
Notes
- Grating frozen butter helps to keep the butter cold, which is key for flaky scones.
- You can substitute sour cream for Greek yogurt if preferred.
- Chill dough briefly if it becomes too soft to handle.
- The glaze is optional but adds a lovely citrus sweetness that complements the dried cherries.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: scones, dried cherries, pistachios, breakfast, brunch, baked goods, pastry, yogurt scones
Find it online: https://victoriablair.com/dried-cherry-pistachio-scones-recipe/
