Cherry Pistachio Scones

Source: pillsbury holiday baking cookbook

Heat oven to 375f.

Grease cookie sheet with shortening or spray with non-stick cooking spray.

In large bowl , mix flour , 2 tablespoons sugar , baking powder and cinnamon.

With pastry blender or fork , cut in butter until mixture resembles coarse crumbs.

Stir in cherries and pistachios.

In small bowl , blend milk and egg yolk.

Add to flour mixture.

Stir just until dry ingredients are moistened.

On lightly floured surface , gently knead dough several times.

Divide dough in half.

Place on cookie sheet.

Pat each half into 6-inch round.

Cut each round into 6 wedges.

Do not separate.

In small bowl , beat egg white.

Brush top of each round with egg white.

Sprinkle with raw or granulated sugar.

Bake 17-22 minutes or until golden brown.

Cool 10 minutes before serving.

flour, sugar, baking powder, ground cinnamon, butter, maraschino cherry, pistachio nut, milk, egg, raw sugar