Cranberry Pistachio Scones Recipe


2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter (cut into 1/2-inch cubes)
1 cup whipping cream (divided)
1/4 cup dried sweetened cranberries
1/4 cup roasted salted pistachios (coarsely chopped)


Preheat oven to 450°.

Stir together first 4 ingredients in a large bowl.

Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.

Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.

Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden.