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8-10 scones

Total time

33 minutes






  • 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)


  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.
  11. View the recipe instructions at Cook's Hideout

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