Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small chunks (= 8 Tbsp.)
- 1 cup half and half *DIVIDED USE
- ⅓ cup sweetened dried cranberries
- ¼ cup pistachios (roasted, salted) roughly chopped
- raw sugar (if using) to sprinkle on top (as desired)
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Preheat oven to 450°F. Lightly grease a baking sheet.
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Place flour, sugar, baking powder and salt in a large bowl; stir until combined. Add COLD butter chunks. Use a pastry blender to cut the butter in until butter is reduced to the size of peas. Place bowl in freezer (uncovered) for 5 minutes.
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Remove bowl from freezer. Add ¾ cup + 2 Tbsp. of half and half. Stir well, but only until moistened and combined. Do not overmix. Add cranberries/pistachios; stir only until they're incorporated into the dough.
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Pour dough out onto wax or parchment paper. Shape dough with your hands into a ball (dough will be slightly crumbly). Gently press dough ball into a circle, approx. 7" wide. Cut into 8 wedges. TIP: A pizza cutter works great; I highly recommend using one, otherwise use a sharp knife.
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Place wedges about 1-2 inches apart on greased baking sheet. Brush the top of each scone with remaining 2 Tbsp. of half and half. Sprinkle the top of each scone with raw sugar (or sanding sugar), if using.
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Bake at 450°F. for 13-15 minutes, or until they're cooked through and golden brown. TIP: Check on them at the 13-minute mark, then keep an eye on them until they reach the desired color and "done-ness". Remove scones from oven; use a knife to separate them from each other, if necessary. Transfer scones to a wire rack to cool, then serve and enjoy!
NOTES: Can substitute heavy whipping cream for the half and half. *The raw sugar topping (optional) is not included in the caloric calculation as the amount used may vary.