Cranberry-Pistachio Cream Scones
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
6 tbsps butter
0.66666666666667 cup Cranberry
0.5 cup pistachios
Preheat oven to 400°F.
Whisk together ¾ cup cream and egg.
In a large bowl, whisk together flour, sugar, baking powder and salt.
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.
Stir in cranberry & pistachios.
With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
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.
Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
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
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