Cranberry-Pistachio Scones

“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.”
READY IN:
33mins
SERVES:
8
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

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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