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    Home » Baking » Cranberry-Pistachio Cream Scones

    Cranberry-Pistachio Cream Scones

    Published: Dec 8, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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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.

     [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]

    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!

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    Comments

    1. Varadas Kitchen

      December 08, 2014 at 1:28 pm

      Perfect flavors for the season. I make scones in a pie dish but I like your evenly shaped pieces.

      Reply
    2. Priya Suresh

      December 08, 2014 at 6:19 pm

      Scones looks absolutely scrumptious, i can have some for my breakfast..

      Reply
    3. Archana Potdar

      December 09, 2014 at 12:58 pm

      Bookmarking

      Reply
    4. Usha Rao

      December 10, 2014 at 6:34 pm

      Scones turned out perfect. I love that green pistachio peeping out of the scones.

      Reply
    5. Srivalli

      December 11, 2014 at 8:33 am

      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..

      Reply
    6. Global Tastes &amp; Travels Inc.

      December 13, 2014 at 4:47 pm

      great flavor combination in these scones and so colorful too

      Reply
    7. Global Tastes &amp;amp; Travels Inc.

      December 13, 2014 at 4:47 pm

      great flavor combination in these scones and so colorful too

      Reply
    8. PJ

      January 01, 2015 at 4:23 pm

      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...

      Reply
    9. veena krishnakumar

      January 05, 2015 at 4:49 am

      Scones look absolutely delicious !!

      Reply

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    84 shares