Pistachio-Cranberry Scones
Scones originated in Scotland and are traditionally served with clotted cream and jam.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Pistachio-Cranberry Scones
Ingredients
Instructions
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, mix together the milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until just combined.
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Gently fold in the dried cranberries and chopped pistachios.
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Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
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Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges.
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Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
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Allow the scones to cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 38g13%
- Sugars 15g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
