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Cranberry-Pistachio Scones




Source of Recipe


by Marsha, from Sherrel Jones


List of Ingredients




Butter, to grease bottom of baking sheet

¼ cup thick rolled oats, to cover bottom of baking sheet
2 cups flour (sift before measuring)
3 teaspoons baking powder
1/3 cup sugar
½ teaspoon salt
1/3 cup unsalted butter, cold
1 cup half-and-half
2/3 cup pistachio nuts (raw unsalted pistachios are best)
1 cup dried or fresh cranberries (Fresh or frozen cranberries should be rinsed and tossed in a colander with a light dusting of flour.)

Recipe



Preheat oven to 425 degrees.

Prepare baking sheet with butter and flour or cover baking sheet with parchment or silicone mat. Use pastry blender or fork to combine dry ingredients with cold butter to resemble coarse crumbs. Make a well in the center of crumb mixture and add half-and-half. Lightly pull crumbs into liquid until mixture barely comes together. Do not overmix. Add fruit.

Gather mixture into two loose balls with well-floured hands and press onto oat-covered baking pan. Slabs will be about 6 inches in diameter and 1 inch thick. Re-flour hands if necessary. Cut each slab into 6 pie-shaped wedges, spreading apart slightly (½ to 1 inch) for baking. Brush tops of scones with half and half and sprinkle with a little sugar before baking.

Lower temperature to 400 degrees. Bake on middle rack of oven for 12-14 minutes. Adjust baking time if scones are smaller than suggested. Do not overbake.

Serve warm with softened cream cheese or butter and honey.

Serves 6