I wanted to make something to give to the others in my weekly “Italian conversation” group – something they could take home (rather than risk the wrath of the cafe where we meet each week). Previously I’ve made biscotti and mini pannetone for them, so I thought scones would go down well. But scones don’t really feature in Cucina Italiana. So I decided to celebrate the red, white and green of the Italian flag.
Makes: 10 – 12 with normal mix; 15 – 18 with larger mix
Time: Prep: 40 – 45 minutes. Baking: about 20 minutes
Level: Easy
Need: A 7cm cutter, baking trays etc. Nothing too fancy.
Ingredients Larger mix
- 125g/4½oz glace cherries 185g/6½oz
- 300g/10oz self-raising flour 375g/13oz
- 200g/7oz strong wholemeal flour 250g/9oz
- Pinch of salt larger Pinch
- 40g/1¼oz caster sugar 50g/1¾oz
- 60g/2oz butter 75g/2½oz
- 125ml/4½oz milk or buttermilk 160ml/5¾fl oz*
- 100g/3½oz white chocolate 125g/4½oz
- 75g/2½oz pistachios 85g/3oz
- Some egg wash (I put over half an egg in the mixture)
*The recipe was based on similar scones that I’ve made, but I wanted to make plenty so I increased the amounts by around 25% (shown in red), but the mixture was quite dry, so I increased the milk to around 210ml/7fl oz. My apologies if this is a bit vague.
Method
1. Preheat oven to 190°C / fan 170°C / 375°F / gas 5. Line two baking trays. Cut the cherries into pieces and put in a medium bowl with a Tbsp of flour. Chop the chocolate into small pieces and cut or crush the pistachios and add it all to the bowl ready to use later.
2. Sift flours, sugar and salt into a large mixing bowl. Add the butter and rub in using your finger tips.
3. Stir in most of the milk/buttermilk plus some of the egg (leave enough for egg washing) then mix with a round bladed knife or a large spoon to create a soft dough – add more milk/buttermilk if it’s dry.
4. Stir in the cherries, chocolate and pistachios. Work into a mixture that holds together, but take care not to over mix.
5. Turn out onto a lightly floured surface and bring to a 3cm thick disc. Stamp out the pieces, flouring your cutter often. Brush with the egg wash.
6. Bake for 8 – 10 minutes then turn the trays around and swap their shelves. (At this point you could give them a second egg wash if desired, but work quickly) Bake for a further 8 – 10 minutes.
7. Once baked and out of the oven, leave on the trays for a few minutes then transfer to a metal rack to cool fully.
I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.
Here are are few different bakes that you might like to try:
Maple, bacon and Pecan Flapjacks
Malted Chocolate & Almond Bundt Cake
Lemon Honey and Poppy Seed Rolls
Whatever you bake,
I hope it goes well and tastes great
Best wishes
Ian
You might be amused by this little footnote (pun intended – you’ll see in a minute). To explain: when I rub butter into flour I like to be right over the bowl, but at only 5’4″ that’s not possible in our kitchen, so my wife bought me this vital piece of baking equipment:
Retired Bloke on Food n stuff 