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.


 

Cranberry-Pistachio Cream Scones
Cranberry-Pistachio Cream Scones
Yum
Print Recipe
Servings Prep Time
810 scones 15 minutes
Cook Time
18 minutes
Servings Prep Time
810 scones 15 minutes
Cook Time
18 minutes
Cranberry-Pistachio Cream Scones
Cranberry-Pistachio Cream Scones
Yum
Print Recipe
Servings Prep Time
810 scones 15 minutes
Cook Time
18 minutes
Servings Prep Time
810 scones 15 minutes
Cook Time
18 minutes
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
Servings: 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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0 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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