Goodies with Grace: Cranberry white chocolate pistachio scones
FORT WAYNE, Ind. (WPTA) - For all the scone lovers out there, here is a recipe from Grace Kelly May from GK Baked Goods that will not disappoint: Cranberry white chocolate pistachio scones.
Yield: 12 scones
- 4 1/2c All Purpose Flour
- 1 1/2 Tbsp Sugar
- 5 1/4 tsp Baking Powder
- 2 tsp Kosher Salt
- 8 Tbsp Butter, cold
- 3/4 cup white chocolate chips
- 1/2 cup pistachio
- 1 cup dried cranberries, rehydrated
- 2- 2 1/2 cups half and half
- 1/4 c sugar, for topping the scones
In a bowl combine the flour, sugar, baking powder and salt. Cut in butter with your hands until the butter is about pea sized. Place your dried cranberries in a small bowl and fill with hot water to cover the cranberries. Let stand for 10 minutes to rehydrate the cranberries, then drain. To your scone base, add in the white chocolate, pistachio and rehydrated cranberries.
Working with your hands start to add heavy cream until a dough forms. You may need to add more or less heavy cream to achieve a workable dough. Once dough forms, transfer to a floured surface. Roll out to about 1″ thickness and cut into desired size and shape.
Brush the top of each scone with heavy cream and top heavily with sugar. Place on a parchment lined sheet pan and bake at 350 for 20-25 minutes or until golden brown and the interior reaches 190F. Enjoy!
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