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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.

Print Recipe
Cranberry-Pistachio Cream Scones Yum
Cranberry-Pistachio Cream Scones
Course breakfast
Cuisine american
Prep Time 15 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
  • 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
  • 2/3 cup Cranberry
  • ½ cup Pistachios - toasted and chopped
  • optional Sugar Turbinado
Course breakfast
Cuisine american
Prep Time 15 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
  • 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
  • 2/3 cup Cranberry
  • ½ cup Pistachios - toasted and chopped
  • optional Sugar Turbinado
Cranberry-Pistachio Cream Scones
Instructions
  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.
Recipe Notes

Linking this to this year's Bake-a-thon event.

Bake-a-thon 2014

An InLinkz Link-up

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9 thoughts on “Cranberry-Pistachio Cream Scones”

  1. 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..

  2. 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…

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