Cranberry-Pistachio Cream Scones

Recipe by Cook's Hideout

Ingredients

• 1 cup all-purpose flour
• 1 cup Whole-wheat pastry flour ((or use just 2cups of all-purpose flour))
• ¼ cup sugar (Granulated)
• 2 tsp baking powder
• ¼ tsp salt (Fine)
• ¾ + 1 cup heavy Cream (tbspCold)
• 1 egg (Large (use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate))
• 6 tbsps butter (- cold unsalted, cut into small pieces)
• ⅔ cup Cranberry
• ½ cup pistachios (- toasted and chopped)
• optional Sugar (Turbinado)

Method

1. Preheat oven to 400°F.
2. Whisk together ¾ cup cream and egg.
3. In a large bowl, whisk together flour, sugar, baking powder and salt.
4. With a pastry cutter/ blender or with 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining.
5. Stir in cranberry & pistachios.
6. With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
7. Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 8 wedges and transfer to a parchment lined baking sheet. Alternately transfer the dough to a scone pan.
8. Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
9. Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
10. After couple of minutes transfer scones onto a wire rack and cool slightly before enjoying with a dab of butter or just plain.

View the recipe instructions at Cook's Hideout