First time making scones and they turned out wonderful, I think better than any store bought scone I have ever had, my coworkers and sister in law agree. I baked on a dark pan for exactly the 13 minutes and they looked slightly dark/well done on bottom, but were not burnt. I also did 1/2 cup each of cranberries and pistachios, definitely not too much. I also improvised in making whipping cream with 1/3 cup butter and 3/4 cup milk.
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Yield: Makes 8 servings
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- 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 sweetened dried cranberries
- 1/4 cup coarsely chopped roasted salted pistachios
- Wax paper
- 1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
- 2. 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. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
- 3. Bake at 450° for 13 to 15 minutes or until golden.
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