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.
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