Cranberry-Pistachio Scones

READY IN: 33mins
SERVES: 8
YIELD: 8 wedges
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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