pistachio cranberry white chocolate scone
  • 2 cups All Purpose Flour
  • 1 tbsp Baking Powder
  • tsp ½ Salt
  • 5 tbsp Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter cold and cut into cubes
  • cup ½ Heavy Cream
  • cup ½ Greek Yogurt plain or Vanilla
  • cup ½ Salted Pistachio‘s
  • cup ½ Dried Cranberries
  • cup ½ White Chocolate Chips
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a food processor add the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  3. Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
  4. In a small bowl, mix together the yogurt, cream, and vanilla until combined.
  5. Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
  6. Add the cranberries, white chocolate chips and pistachio’s and gently fold together, Mix just enough to incorporate.
  7. Form the mixture into a ball and place on the parchment paper.
  8. Use your hands to form the dough into a large circle and flatten about one inch thick.
  9. Cut the scones into 8 pieces and separate on your baking sheet*
  10. Brush the finished scones with a little cream or milk to get good color as they bake
  11. Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.

* by separating the scones into individual portions you get more crunchy exterior, which is the best part of the scone.