The Pioneer Woman Tasty Kitchen
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Dark Chocolate Chip, Cherry and Pistachio Scones

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Prep:

Cook:

Level: Intermediate

System:

14

Description

Light, flaky and studded with dried cherries, pistachios and dark chocolate chips.

Ingredients

  • FOR THE SCONES:
  • ½ cups Roughly Chopped Dried Cherries
  • ¼ cups Chopped Shelled Pistachios
  • 2-⅛ cups All-purpose Flour, Divided (plus More For Dusting)
  • 2 whole Eggs, Lightly Beaten
  • ½ cups Whole Milk
  • ⅛ cups Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1-½ stick (3/4 Cup) Unsalted Butter, Cubed And Chilled
  • ½ cups (heaping) Dark Chocolate Chips
  • FOR THE EGG WASH:
  • 1 whole Egg
  • 2 Tablespoons Whole Milk
  • FOR THE GLAZE:
  • ¼ cups Powdered Sugar
  • 2 Tablespoons Whole Milk
  • 1 dash Real Vanilla Extract

Preparation

Preheat your oven to 400 F and line a rimmed baking sheet with parchment paper.

Combine the chopped cherries and pistachios in a small bowl and toss with an eighth cup of all purpose flour and set aside.

Combine the two eggs and the 1/2 cup of milk in a small bowl, set aside.

In a large bowl combine the remaining two cups of flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand.

Add the egg/milk mixture into the flour mixture and stir just until combined. Fold in the nuts, cherries and dark chocolate chips.

Flour a clean surface and rolling pin. Drop the dough down on to the floured surface and knead into a ball. Use your rolling pin and roll the dough out to a half-inch thick. Use a 3-inch round cutter and cut as many circles of dough you can. Use the scraps to make more scones.

In a small bowl whisk together one whole egg and two tablespoons whole milk to make the egg wash.

Brush with the egg wash and bake for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.

Combine the glaze ingredients in a small bowl and when the scones have cooled, dunk the tops into the glaze.

Enjoy!

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