Cranberry-Pistachio Scones |
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Prep Time: 18 Minutes Cook Time: 0 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A buttery-rich scone is nothing more than a glorified biscuit—made even more delicious with sweet and savory twists. From Southern Living's facebook page - Easy, Irresistible Scones; originally published in Southern Living, December 2010. Ingredients:
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) |
Directions:
1. Preheat oven to 450°.
2. Stir together first 4 ingredients in a large bowl.
3. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
4. Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
5. 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.
6. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
7. Bake at 450° for 13 to 15 minutes or until golden.
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