Food recipes
Cranberry-Pistachio Scones
Cranberry-Pistachio Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt cream, wh...
Cranberry-Pistachio Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
nuts, pistachio nuts, raw
Directions:
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 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
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 tablespoons cream just until moistened.
Bake at 450 for 13 to 15 minutes or until golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
nuts, pistachio nuts, raw
Directions:
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 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
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 tablespoons cream just until moistened.
Bake at 450 for 13 to 15 minutes or until golden.