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Bake-a-thon 2014: Day 4 Bake of the day: Cranberry Pistachio Cream Scones I actually posted the recipe for these cream scones a while back already, but they are such a big hit with everyone who taste them, I'm posting them again today. The add-ins for these scones can be customized to ones taste preferences. I thought Cranberries and pistachios are a great combo for the holiday season. I recently bought a scone pan which makes making uniform and even size scones much easier. But simply patting the dough down and cutting it into equal sized wedges will also suffice.


Servings

810 scones

Total time

33 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • 1 cup all-purpose flour
  • 1 cup Whole-wheat pastry flour
  • 0.25 cup sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.75 + 1 cup heavy Cream
  • 1 egg
  • 6 tbsps butter
  • 0.66666666666667 cup Cranberry
  • 0.5 cup pistachios
  • optional Sugar

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.
Contains allergens

✅ Egg

✅ Nut

✅ Dairy