A Better Measure for Flour...Flour
settles and compacts in storage, fluff it up before using. Then gently sprinkle
it into your measuring cup. Scrape off the excess with a knife. This will ensure
that you have a four ounce cup rather than a five ounce cup of flour.
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.