Try this Petite Sour Cherry Pistachio Scones recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry blender or a couple of knives, cut the butter spread into the flour mixture until well incorporated and no chunks of coconut spread/butter remain. Stir in cherries, pistachios, and chocolate chips if using. Add vanilla and almond extract to the milk. Stir milk into the flour mixture with a wooden spoon or spatula. The dough will be dry but if you cannot get all of the dry ingredients incorporated add a tablespoon more milk, you do not want the mixture to be wet. Form dough into 5 equal balls and flatten into a disc about 1/2 – 3/4-inch thick. Using a little flour on the surface if too much milk was added. Cut each disk into quarters and arrange on non stick baking/cookie sheet or line a baking sheet with a silpat mat or parchment paper. Bake for 12-14 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
In a large bowl, whisk together sugar and milk. Pour or drizzle over scones, waiting until the scones are cooled if you want a thicker layer of white glaze. Enjoy!
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 69 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 64.9mg | 2 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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