Recipe by

Visit website


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.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks