Cranberry-Pistachio Cream Scones

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.; -  
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Linking this to this year's <a href="http://cooking4allseasons.blogspot.com/2014/11/announcing-bake-thon-2014.html">Bake-a-thon</a> event.

 
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<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]

Cranberry Pistachio Cream Scones

Author: Pavani

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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.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!