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CRANBERRY PISTACHIO SCONES




List of Ingredients



• 2 CUPS FLOUR
  
• 2 TEASPOONS BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• 4 TABLESPOONS SWEET CHILLED BUTTER, CUBEDD
  
• 2 EGGS
  
• 1/3 CUP HEAVY CREAM
  
• 1/2 TEASPOON ORANGE ZEST
  
• 1/2 CUP DRIED CRANBERRIES
  
• 1/2 CUP SHELLED CRUSHED PISTACHIOS
  
• 1 EGG YOLK FOR BRUSHING TOPS OF SCONES
  






Instructions



1. PREHEAT OVEN TO 425°. LINE A BAKING SHEET WITH PARACHMENT PAPER OR GREASE AND SET ASIDE.
   
2. IN A MIXING BOWL, FITTED WITH THE PADDLE ATTACHMENT, COMBINE FLOUR, BAKING POWDER AND SALT. MIX IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. ADD EGGS ONE AT A TIME. ADD CREAM, ORANGE EST, CRANBERRIES AND PISTACHIOS.
   
3. KNEAD BY HAND ON A LIGHTLY FLOURED SURFACE ABOUT 2 MINUTES. ROLL OUT DOUGH ABOUT 3/4" THICK AND CUT WITH A 2 OR 3" BISCUIT CUTTER OR SCOOP WITH A SMALL ICE CREAM SCOOPER ONTO BAKING SHEET. BRUSH TOPS WITH EGG YOLK.
   
4. BAKE 15 TO 20 MINUTES OR UNTIL PUFFED AND LIGHTLY GOLDEN BROWN AND CRUSTY.