Weather: 30 degrees, clear view at sunset
What I’m listening to: All My Days, Alexi Murdoch
Pistachios are my favorite nut. I love their vibrant green color, their great crunch, that overt saltiness, and the rhythm of cracking them out of their shells. I don’t even mind when I come across an especially stubborn pistachio that refuses to emerge from its shell; that’s all part of the fun. Pistachios have more character than your average nut. They’re feisty.
Feisty pistachios and tart, red cherries are a perfect pairing in my mind. I love them together – salty and sweet, green and red, crunchy and chewy. I especially adore them together in these buttery scones. Grab a cup of coffee or tea, bake a fresh batch, and serve them warm to be shared with someone special.
Cherry Pistachio Scones
Golden buttermilk scones with crunchy pistachios and tart dried cherries. Adapted from Homemade with Love by Jennifer Perillo.
Yields: 8 large scones
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon freshly grated lemon zest
- 6 tablespoons cold butter, cut into small pieces
- 1/2 cup pistachios, shelled and chopped
- 1/2 cup dried cherries, coarsely chopped
- 1/2 cup buttermilk
- 1 egg
- For topping scones:
- 2 tablespoons heavy cream
- turbinado sugar
Preheat oven to 425. Line a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and zest. Cut in the cold butter using a pastry blender until the mixture resembles crumbs. Stir in the pistachios and the cherries.
In a smaller bowl, whisk together the buttermilk and the egg until combined. Pout into the mixing bowl and stir until the mixture comes together and a crumbly dough forms. Turn the dough out onto a work surface and work it gently with your hands until it just holds together (being careful not to overwork the dough or else it will become dense and tough opposed to tender and flaky). Pat the dough into a 1/2 inch thick circle. Using a bench scraper or knife, cut the dough into 8 triangles/wedges.
Place the scones onto the prepared baking sheet. Brush the top of each scone with heavy cream. Sprinkle each scone liberally with turbinado sugar. Bake the scones for 12 minutes or until cooked through and lightly browned on the bottom and golden on top. Perfect served warm.
