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.; -


