Lemon Scones with Pistachios & Cherries

lemon-cherry-scones
I was researching Goggle + this morning, and came across these great Lemon Scones on Cakewalkr’s blog. Chef Dennis did a guest post on his blog, and I am I ever glad he did!

It’s Saturday morning, and this is what I’m making this morning. For some reason lately, if it’s a Saturday, and I have nothing important to do, I seem to make sure and make a recipe I’ve been wanting to make. That is, if I have all the ingredients to do so. Luckily, this week, I had it all, so off I go.

lemon-cherry-scones-500
These scones were literally easy to make. The recipe called for the use of a food processor, so I used my trusty Cuisinart FP-14DC food proccessor, I got almost free from Macy’s last year with my “Thanks for Sharing” bonus money from the Christmas season. I had a big coupon too, which didn’t hurt.

CuisinartThese scones mix together in no time, so basically any level cook can make these. And, they smelled “unbelievable” when I opened the oven door! The smell lemony, buttery, and almondy all in one.

Lemon Scones with Pistachios & Cherries
 
Prep time
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Delicious lemon scones with chewy and tart dried cherries and crunchy pistachios.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Salt
  • 5 tablespoons Sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • Juice from one lemon
  • 12 tablespoons unsalted butter, cold and cut into cubes
  • ½ cup heavy cream
  • ½ cup Greek yogurt or sour cream
  • ½ cup salted pistachios
  • 1-1/4 cup dried cherries
Instructions
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a food processor add in the flour, baking powder, salt, sugar and lemon zest, pulse to blend.
  3. Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
  4. In a small bowl, mix together the yogurt or sour cream, cream, Meyer lemon juice and vanilla until combined.
  5. Add to the flour mixture, and mix with a spoon until the mixture just starts to come together. (Do not over mix).
  6. Add the cherries and pistachios, mix just enough to incorporate.
  7. Form the mixture into a ball and place on the parchment paper.
  8. Use your hands to form the dough into a large circle and flatten about one inch thick (you may need some flour if dough is really sticky).
  9. Cut the scones into 8 pieces and separate on your baking sheet.
  10. If the scone wedges have excess flour on the tops of them, brush off with a pastry brush. Brush the finished scones with a little cream or milk to get good color as they bake.
  11. Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.

 

 

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