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- Cherry Pistachio Scones
- 2 cups flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup maraschino cherries -- drained and chopped
- 1/2 cup shelled pistachios -- chopped
- 1/2 cup milk
- 1 egg, separated
- Preheat oven to 375° F. Lightly grease a cookie sheet.
- In a small bowl, beat egg white. Brush over top of scones. Bake for 17 - 22 minutes or until golden brown. Remove to a wire rack to cool.
- Deviled Ham and Pecan Tea Sandwiches
- 1/2 pound cooked ham -- cut into 1" pieces
- 1/2 medium onion -- quartered
- 3 large sweet gherkin
- 1/2 cup pecans -- toasted and cooled
- 2 tablespoons dijon mustard
- 1 teaspoon tabasco sauce
- 1/4 cup mayonnaise
View Full Recipe at The Saucy Gourmet
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