Chocolate, Cherry & Pistachio Scones

I’ve mentioned a couple of hundred times by now that I’m not one of those people who does things by the seasons. Nope, I’m that weirdo at the grocery store with no coat and flip flops when it’s 20 degrees out. I’m the reason you’re smelling bbq and woodsmoke in January and suddenly craving grilled chicken. I’m the one making heart cookies in August. While at the same time making a nice comforting warming beef stew or chili. I’m that person posting Pumpkin bread in May and having everyone who comes here (all two of you hehe) wonder what the heck I’m on and why I’m so bass ackward.

Yes. I’m weird. This however is why you like me, right?

*crickets*

From what I’ve seen, most people tend to seem to bake scones during the Winter, many times even around the holidays. This may have something to do with everyone being far wiser than I and not turning on their ovens in the middle of a heat wave. I have never claimed wiseness though so it’s all good. I claim only insanity, a warped sense of humor and an unhealthy love for Cheetos and almost any sort of Gummy candy (right now my current addiction is These Brachs Juicy Berries Gummies. Oh my gosh, I love them and talk about lack of wisdom… it’s unwise for a bag of them to be near me or I’ll eat every.single.one.

But… today wasn’t about gummy candy (tonight when I watch Glee however, all bets are off). Today was about scones. This recipe was originally an Ina Garten one but I found it long ago on the now defunct blog “Gingerbread Bagels”. I don’t know the blog closed of where Lindsey, the owner, disappeared to, but I still think of her and hope she’s ok. Originally, this was just dark chocolate and dried cranberries but we all know I’m genetically incapable of doing a recipe the way it was written. So now I have left my mark on this one and love how I changed it 🙂

These scones are probably my favorite scones ever. They are flaky and tender… a little bit crispy on the outside and tender on the inside. The chocolate and cherries go so well together and the orange zest and almond extract add a lovely flavor to these. Add in the yummy pistachios and the bit of crunch they add and it’s scone Heaven.

You know the drill. Get to baking!

Chocolate, Cherry & Pistachio Scones

• 1 1/2 cups mini chocolate chips
• 1 5 ounce bag dried cherries
• 1/2 cup chopped salted pistachios
• 2 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons orange zest
• 1 1/2 sticks COLD unsalted butter, diced
• 1/2 cup COLD heavy cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• Glaze-
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons heavy cream (may need more or less to make glaze drizzling consistency)

1. Preheat oven to 375. Line a buttered baking sheet with parchment paper and then butter the paper.
2. Combine the flour, baking powder, salt and orange zest in the bowl of a stand mixer. Add in the cold butter and mix on low speed with the paddle attachment until the flour has only small lumps the size of peas left in it. (Alternately, do the same with a hand mixer or pastry blender)
3. Whisk together the 2 eggs, 1/2 cup cream, vanilla extract and almond extract. Pour slowly into the flour mixture and continue mixing at low speed until dough comes together in a sticky ball from the side of the bowl.
4.  Dump onto a lightly floured board. Pat down into a circle of about 3/4 of an inch thick. Cut into 8 wedges with a lightly floured knife or pizza cutter.
5. Lay close together but not touching on the baking sheet. They will rise and touch as they bake and you’ll have nice soft sides where they do, crispy ones where they didn’t.
6. Bake at 375 for about 17 minutes or until they are nicely browned and firm on top. Don’t over bake or you’ll lose that great texture!
7. When done, let cool for about minute in the pan, then carefully transfer over to a wire rack to finish cooling.
8. For glaze, simply whisk together all the glaze ingredients in a small bowl. Drizzle over the cooled scones.