Cherry Pistachio Scones

Cherry Pistachio Scones

2 C. flour

3 T. sugar

3 t. baking powder

3/4 t. cinnamon

1/2 C. butter

3/4 C. chopped drained maraschino cherries

1/2 C. chopped shelled pistachios

1/2 C. milk

1 egg separated

4 t. coarse crystal sugar

Preheat oven to 375°F. Lightly grease a cookie sheet.

In a large bowl, combine flour, sugar, baking powder and cinnamon. Mix well. Using a pastry cuter, cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios.

In a small bowl, combine egg yolk and milk. Add to the dry ingredients, stir until dry ingredients are moistened.

On a lightly floured surface, gently knead dough several times. Divide dough in half and pat each half into a 6 inch round. Place on baking sheet. Cut into 6 wedges, do not separate.

In a small bowl, beat egg white. Brush over top of scones. Sprinkle with the coarse sugar. Bake for 17 – 22 minutes or until golden brown. Remove to a wire rack to cool.

Makes 12 scones.