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. 
Ingredients:
All-purpose flour - 1 cup
Whole-wheat pastry flour - 1 cup (or use just 2cups of all-purpose flour)
Granulated sugar - ¼ cup
Baking powder - 2tsp
Fine salt - ¼tsp
Cold heavy Cream - ¾cup plus 1 tbsp
Egg - 1, large (use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate)
Butter - 6tbsp, cold unsalted, cut into small pieces
Cranberry - ⅔cup
Pistachios - ½cup
Turbinado Sugar - optional
Method:
- 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 caorse meal, with a few pea-size pieces of butter remaining.
- Stir in chocolate & coconut.
- 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.
Linking this to this year's Bake-a-thon event.
Bake-a-thon 2014
An InLinkz Link-up
