INGREDIENTS
- 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
INSTRUCTIONS
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Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
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In the bowl of a food processor add the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
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Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
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In a small bowl, mix together the yogurt, cream, and vanilla until combined.
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Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
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Add the cranberries, white chocolate chips and pistachio’s and gently fold together, Mix just enough to incorporate.
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Form the mixture into a ball and place on the parchment paper.
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Use your hands to form the dough into a large circle and flatten about one inch thick.
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Cut the scones into 8 pieces and separate on your baking sheet*
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Brush the finished scones with a little cream or milk to get good color as they bake
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Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
RECIPE NOTES
* by separating the scones into individual portions you get more crunchy exterior, which is the best part of the scone.
