White Chocolate Pistachio Cranberry Scones
Ingredients
The scone base
-
2
cups
All Purpose Flour
-
1
tablespoon
Baking Powder
-
½
teaspoon
Salt
-
5
tablespoons
Sugar
-
Zest of one
Lemon
-
12
tablespoons
unsalted butter (cold and cut into cubes)
-
½
cup
Heavy Cream
-
½
cup
Greek Yogurt (plain or vanilla)
The mix-ins
-
½
cup
Salted Pistachios
-
½
cup
Dried Cranberries
-
½
cup
White Chocolate Chips
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a food processor, combine flour, baking powder, salt, sugar, and lemon zest, then pulse to blend.
- Add the cold butter cubes and pulse until the mixture resembles coarse grains.
- In a small bowl, mix the yogurt, cream, and vanilla until combined, then add to the flour mixture and stir until just combined.
- Fold in the cranberries, white chocolate chips, and pistachios gently.
- Form the dough into a ball and place it on the parchment paper, flattening it to about one inch thick.
- Cut the dough into 8 pieces and space them out on the baking sheet.
- Brush the tops with cream or milk for color, then bake for 15-20 minutes until golden brown.
- Transfer the scones to a wire rack to cool.
Nutrition Facts (estimated)
Servings
8
Calories
481
Total fat
30g
Total carbohydrates
48g
Total protein
7g
Sodium
170mg
Cholesterol
68mg
You might also like