Scone of the Week!

I couldn’t help myself and wanted to share this with you as soon as possible because these turned out more decadent that I could’ve ever imagined! I ended up using another ingredient, not pictured in my hint, because it sounded delicious. Turns out, it is! So, the scone of the week is… Pistachio- White Chocolate Chip-Cranberry. The icing is a simple glaze made with confectioner sugar, a splash of water and almond extract. 

Iced Scones

Pre-icing 

Here’s how I made them: 

3 C self rising flour

1 1/2 sticks cold butter (cubed)

1 large egg

1 T Almond extract

1/4 t Himalayan salt

3/4 C Sour Cream

1 C Sugar

1/2 C White Chocolate Chips

1/2 C Roasted, lightly salted Pistachios

1 C Dried Cranberries

  1. Place flour and butter in a food processor and pulse until it resembles cornmeal. You can do this by hand with a fork or a pastry blender. 
  2. Add egg, salt, sugar, extract and sour cream. 
  3. Blend well but don’t over mix or the Scones will be too dense.
  4. Add the pistachios, cranberries and white chocolate chips. Mix in by hand. The mixture will be dense and will smell delicious!
  5. Pour mixture out onto floured surface and make a ball. 
  6. Roll dough out to 1/2″ – 3/4″ thickness. 
  7. Cut dough sides to make a square. (Save scraps to roll for more Scones)
  8. Cut dough lengthwise and widthwise to create 2 1/2″ -3″ Scones.
  9. Place on parchment lined cookie sheets and bake at 350* For 20 minutes.
  • Let Scones cool then, ice with almond icing.
  • For the icing mix 2 cups of confectioner sugar, 3 tablespoons of water and 1 teaspoon of almond extract. Adjust water as needed.
  • Let icing set and enjoy anytime! I’m having another one with my latte in the morning. Oh wait I think I’ll do that now too! 

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