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.
[wpurp-searchable-recipe]Cranberry-Pistachio Cream Scones - - All-purpose flour, Whole-wheat pastry flour ((or use just 2cups of all-purpose flour)), sugar (Granulated), Baking powder, salt (Fine), heavy Cream (tbspCold), Egg (Large (use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate)), Butter (- cold unsalted, cut into small pieces), Cranberry, Pistachios (- toasted and chopped), Sugar (Turbinado), 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.; -
<div><figure class="imageCenter"><img class="aligncenter" src="https://a.ctimg.net/hlESGe6xS7W55O98UxygjQ/cranberry-pistachio-cream-scones.1024x1024.jpg" data-ct-imageclass="imageCenter" /></figure></div>
Linking this to this year's <a href="http://cooking4allseasons.blogspot.com/2014/11/announcing-bake-thon-2014.html">Bake-a-thon</a> event.
<div><figure class="imageCenter"><img class="aligncenter" src="https://a.ctimg.net/QFa9sUjxTDaYUb4zbDZMxg/fruited-sourdough-sandwich-bread.1024x1024.jpg" data-ct-imageclass="imageCenter" /></figure></div>
<div><figure class="imageLeft"><img class="alignleft" src="https://a.ctimg.net/ioO-sJTmRxGJksUYma9nUA/rose-milkshake.1024x1024.png" data-ct-imageclass="imageLeft" /></figure></div>
<a href="http://cooking4allseasons.blogspot.com/2014/11/announcing-bake-thon-2014.html"><strong>Bake-a-thon 2014</strong></a>
<a href="http://new.inlinkz.com/luwpview.php?id=464642">An InLinkz Link-up</a>[/wpurp-searchable-recipe]
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole-wheat pastry flour or use just 2 cups of all-purpose flour
- ¼ cup Granulated Sugar
- 2 tsp Baking powder
- ¼ tsp Fine Salt
- ¾ cup + 1tbsp Cold Heavy Cream
- 1 Large Egg or use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate
- 6 tbsp Cold Unsalted Butter, cut into small pieces
- ⅔ cup Dried Cranberries
- ½ cup Pistachios, toasted and chopped
- As needed Turbinado Sugar (optional)
Instructions
- 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 cranberries & 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.
Varadas Kitchen
Perfect flavors for the season. I make scones in a pie dish but I like your evenly shaped pieces.
Priya Suresh
Scones looks absolutely scrumptious, i can have some for my breakfast..
Archana Potdar
Bookmarking
Usha Rao
Scones turned out perfect. I love that green pistachio peeping out of the scones.
Srivalli
I must have said this so many times..not sure why I am yet to bake a scone myself..seeing your pictures I am tempted to make it right away!..Looks amazing Pavani..
Global Tastes & Travels Inc.
great flavor combination in these scones and so colorful too
Global Tastes &amp; Travels Inc.
great flavor combination in these scones and so colorful too
PJ
Like Srivalli, I too have never been inclined to bake a scone!!! Yours looks so good Pavani.Hopefully one day I will bake something similar...
veena krishnakumar
Scones look absolutely delicious !!