Рецепт Cranberry-Pistachio Cream Scones
Bake-a-thon 2014: Day 4
Bake of the day: Cranberry Pistachio Cream Scones
I actually posted the recipe for these cream scones a while back already, but they are such a big hit with everyone who taste them, I'm posting them again today. The add-ins for these scones can be customized to ones taste preferences. I thought Cranberries and pistachios are a great combo for the holiday season.
I recently bought a scone pan which makes making uniform and even size scones much easier. But simply patting the dough down and cutting it into equal sized wedges will also suffice.
Ingredients:
- All-purpose flour - 1 cup
- Whole-wheat pastry flour - 1 cup (or use just 2cups of all-purpose flour)
- Granulated sugar - ¼ cup
- Baking powder - 2tsp
- Fine salt - ¼tsp
- Cold heavy Cream - ¾cup plus 1 tbsp
- Egg - 1, large (use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate)
- Butter - 6tbsp, cold unsalted, cut into small pieces
- Cranberry - ⅔cup
- Pistachios - ½cup
- Turbinado Sugar - optional
Method:
Preheat oven to 400°F.
Whisk together ¾ cup cream and egg.
In a large bowl, whisk together flour, sugar, baking powder and salt.
With a pastry cutter/ blender or with 2 knives, cut butter into flour mixture until it resembles caorse meal, with a few pea-size pieces of butter remaining.
Stir in chocolate & coconut.
With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 8 wedges and transfer to a parchment lined baking sheet. Alternately transfer the dough to a scone pan.
Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
After couple of minutes transfer scones onto a wire rack and cool slightly before enjoying with a dab of butter or just plain.