The Washington Post

Cherry Pistachio Scones

Cherry Pistachio Scones 8.000

Deb Lindsey for The Washington Post

Mar 26, 2014

These tender-crumbed scones will be on the menu at Bread Furst, Mark Furstenberg's upcoming bakery in Northwest Washington.


Servings:
8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings

Ingredients
  • 2 cups flour, plus more for the work surface
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup coarsely chopped dried sour cherries
  • 1/3 cup raw, unsalted pistachios, toasted, plus more, crushed, for optional garnish (see NOTE)
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs, plus 1 large egg yolk
  • Turbinado sugar, for sprinkling

Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flour, granulated sugar, baking powder and salt in a mixing bowl. Add the butter; use a pastry cutter or two knives to quickly work it into the dry ingredients to a coarse-meal consistency. Stir in the dried cherries and the 1/3 cup of pistachios.

Make a well at the center of the mixture; pour in the 1/3 cup of heavy cream, the eggs and the egg yolk. Stir for about 30 seconds to form a wet dough that is not thoroughly blended.

Lightly flour a work surface.

Transfer the dough to the work surface. Lightly dust the top of the dough with flour. Knead for about 40 seconds, during which time the dough will come together nicely. To make 8 large scones, form the dough into a thick disk that's about 7 inches in diameter, then cut it into 8 equal wedges. To make 12 smaller scones, roll out the dough to a square that's a generous 1 inch thick, then cut it into 12 equal squares.

Transfer to the baking sheet, spaced at least 1/2 inch apart. Brush the tops with heavy cream, then garnish with crushed pistachios, if desired. Sprinkle each scone with a generous amount of turbinado sugar. Bake for 13 to 20 minutes (depending on the size and thickness of the scones), until crisped and golden brown, rotating the pan front to back halfway through. Transfer the scones to a wire rack to cool for a few minutes before serving.

NOTE: Toast the pistachios in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Cool completely before using.

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Recipe Source

From Washington master baker Mark Furstenberg.

Tested by Becky Krystal and David Hagedorn.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per scone (based on 12): 270


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 8g 40%

Cholesterol: 85mg 28%

Sodium: 180mg 8%

Total Carbohydrates: 32g 11%

Dietary Fiber: 1g 4%

Sugar: 14g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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