For the first day of kindergarten my youngest requested scones. Yep scones. I have been making them since she was little and then stepped back from making them weekly and started trying to make them more often early this year when I realized all the memories that my girls had with our “Scone Sunday” and just started trying to make them healthier. Maybe her request was due to the fact we just got back from spending a month in Ireland where they had scones and we had ordered some to pick up the day before we left but there was a mix up with the order and we didn’t get them. Whatever the reason this mama got up early and made sure there were warm scones ready for her first day. At first I wasn’t sure what flavor I would make, I did ask her and all she said was can we have some with icing. It came to me that I would make scones inspired by a cookie I fell in love with Ireland, a sour cherry pistachio cookie with white chocolate chips. I am not sure what it was about the cookies, but they were delicious and had a hint of almond in them. I believe they used almond extract instead of a “standard” vanilla extract that is in a lot of cookies. The cookies were fresh baked daily at a store there and often sold out by the end of the day so I had to make sure to walk the mile during the day to go get them because if we waiting until my husband got back with the car they would be gone. Back to the scones… I made two versions, one with white chocolate chips and one without the chips and added a glaze.
Petite Sour Cherry Pistachio Scones
Makes 20 small scones
2 c all-purpose whole wheat white, or all-purpose gluten free
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c vegan butter, butter (used Earth Balance Organic Coconut Spread)
1/4 c coconut palm sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c non dairy milk, plus up to 2 TBSP if needed (used So Delicious Unsweetened Almond Milk Plus)
1/4 c dried cherries, rough chopped
1-2 TBSP chopped raw, unsalted, pistachios
2 TBSP white chocolate chips, optional
Vanilla Glaze, optional see recipe below
1 c confectioners’ sugar
2-3 TBSP non dairy milk (used So Delicious Unsweetened Vanilla Almond Milk Plus)
Preheat oven to 400F. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry blender or a couple of knives, cut the butter spread into the flour mixture until well incorporated and no chunks of coconut spread/butter remain. Stir in cherries, pistachios, and chocolate chips if using. Add vanilla and almond extract to the milk. Stir milk into the flour mixture with a wooden spoon or spatula. The dough will be dry but if you cannot get all of the dry ingredients incorporated add a tablespoon more milk, you do not want the mixture to be wet. Form dough into 5 equal balls and flatten into a disc about 1/2 – 3/4-inch thick. Using a little flour on the surface if too much milk was added. Cut each disk into quarters and arrange on non stick baking/cookie sheet or line a baking sheet with a silpat mat or parchment paper. Bake for 12-14 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
In a large bowl, whisk together sugar and milk. Pour or drizzle over scones, waiting until the scones are cooled if you want a thicker layer of white glaze. Enjoy!
Scones are best enjoyed the day they are made.