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Cherry Scones with Dark Chocolate & Pistachios

cherry scones with vanilla icing on a wire cooling rack
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If you’re looking for a fresh scone recipe, look no further than these tender cherry scones, studded with dried tart cherries, dark chocolate chunks and crunchy pistachios.

  • Author: Becky Schmieg
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 scones 1x
  • Category: breakfast
  • Diet: Vegetarian

Ingredients

Units Scale

Scones

  • 1 3/4 cup all purpose flour
  • 2 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter, chilled and cut into slices
  • 1/3 cup sour cream
  • 1 egg (plus one more for optional egg wash)
  • 4–6 tbsp milk
  • 1/2 cup dried tart cherries
  • 1/2 cup chopped dark chocolate or chocolate chips
  • 1/3 cup chopped roasted/unsalted pistachios

Icing

  • 2/3 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 vanilla bean pod

Instructions

  1. Preheat oven to 400F.
  2. Whisk the all-purpose flour, baking powder, salt and sugar in a large mixing bowl and set aside. 
  3. Add the cold butter to the flour mixture and use a pastry blender to cut the butter into the flour until pea-sized lumps form. 
  4. In a large measuring cup, whisk one egg, sour cream and 4 tbsp milk until combined. Add this to the mixing bowl with the flour mixture. 
  5. Gently mix in the egg and milk with a fork or a dough whisk until a more cohesive dough begins to form. Stir in the dried cherries, chocolate and pistachios.It will still be crumbly but if it seems super dry, you can add up to 2 tbsp more milk. 
  6. Once the mix-ins are incorporated, turn the dough out onto a lightly floured surface. Try to keep the driest, crumbliest bits on top. Press down with both hands onto the mound of dough and press inward from around the edges. 
  7. Start to knead the dough. It will be crumbly at first and your won’t be able to get clean folds but keep folding over what you can, press down and repeat until a smooth dough forms. 
  8. Press the dough into a rectangle, approximately 10 x 7 inches and about 1/2 inch thick. Cut into 6 squares and transfer the scones to a parchment-lined baking sheet. 
  9. Beat an egg and use a pastry brush to apply an even coat to each scone. Bake for 20-23 minutes, until golden brown. 
  10. Transfer to a cooling rack and allow them to cool for 15 minutes before adding the glaze, if using. 
  11. To make the glaze, combine powdered sugar, milk, vanilla extract and vanilla beans in a small bowl and whisk until smooth. 
  12. Drizzle the icing over the tops of each scone using the whisk or a spoon. If you want a neater drizzle you can add the icing to a a ziplock bag and snip off the corner (just a small portion) and pipe the icing onto the scones. 
  13. Scones are best enjoyed at room temperature. 

Notes

Sour cream – you can sub full-fat plain yogurt for sour cream. 

Milk – I use whole milk, 2% or heavy cream are also fine. If you use heavy cream, you will likely need to add the extra 2 tbsp to make it less dry. 

Find it online: https://www.figjar.com/cherry-scones-with-dark-chocolate-pistachios/