I still have waaay too many bits and pieces of nuts and dried fruits left over and crammed in my cabinets from the holidays. Last weekend I emptied them out onto the counter and started mixing and matching them into fun combinations to bake with. Desperate not to return them to our tiny NYC city kitchen because I could almost hear the other things in the cabinet heave a sigh of relief.
First up are these scones. I loved the color and flavor combination of pineapple and pistachio. They were begging o be wrapped in a brown sugar scone. I topped them off with a brown sugar glaze but they are delicious plain as well.
They came out divine. Seriously delicious and flavorful. Dr. B who is not fond of baked goods devoured two. That speak volumes.
For the Scones:
(Slightly adapted from this recipe from My Recipes/Southern Living)
- 1 cup AP white flour
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold butter cut into pieces
- 1 cup +2 tablespoons cream
- 1 teaspoon vanilla extract
- 1 cup chopped unsalted pistachios
- 1 cup chopped dried pineapple
- Preheat oven to 450 degrees F.
- Line a baking sheet with parchment paper
- Whisk together flours, sugar, baking powder, and salt.
- Cut butter into the dry ingredients with a pastry cutter until you have a course batter with pea sized chunks.
- Stir in the cup of cream and vanilla until the dough is wet thoroughly and then add the pistachios and pineapple.
- Pat out into a circle on a lightly floured surface.
- Using a sharp knife cut the circle into 8 pieces (or use a cutter to make circles or other shapes)
- Place on baking sheet and brush with cream.
- Bake for 15 minutes or until scones turned lightly brown.
- Remove from oven and transfer to a wire rack until they have cooled completely.
- If desired, glaze using the recipe below.
(Slightly adapted from this recipe from The Kitchen)
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 1/4 cup brown sugar
- 1/4 teaspoon caramel
- 1/4 cup powdered sugar
- In a heavy bottomed saucepan heat butter, cream, brown sugar and vanilla over a low flame.
- Stir constantly. When everything has melted together, remove from heat and whisk in powdered sugar.
- Pour over scones and wait until the glaze hardens before serving.