Cherry Pistachio Scones
Indulge in the perfect balance of sweet and nutty flavors with these Cherry Pistachio Scones, a delightful twist on the classic British treat. Packed with vibrant dried cherries and crunchy pistachios, these scones boast a tender, buttery crumb thanks to cold, cubed butter and a splash of heavy cream. Brushed with cream and sprinkled with coarse sugar for a golden, crisp finish, they’re an irresistible addition to any brunch spread or afternoon tea. Quick to prepare in just 15 minutes and baked to golden perfection in under 20, these scones are a satisfying treat for any time of day. Serve them warm with your favorite jam or enjoy them plain to appreciate their natural sweetness and nutty depth. Perfect for seasonal celebrations or a cozy weekend bake, these Cherry Pistachio Scones will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.75 cups Heavy cream, plus more for brushing
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Dried cherries, roughly chopped
- 0.5 cups Pistachios, shelled and chopped
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small mixing bowl, whisk together the heavy cream, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; the dough will be shaggy.
Fold in the dried cherries and chopped pistachios until evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a round disc, about 1 inch thick and 7 inches in diameter.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 1-2 inches apart.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
