Fruit Scones

Supermarket pistachios work well, but getting your hands on the freshest possible unroasted pistachios really makes this cake shine. Many international markets, including Middle Eastern and Persian, tend to have some of the highest-quality pistachios I have so far found. The cream lends for a rich cake that will happily serve 8 to 10 people.

INGREDIENTS


2 cups sonora whole wheat flour

3 tablespoons sugar

1 tablespoon baking powder

Pinch of salt 

5 Tablespoons of butter-cut in 1/4 inch chunks

1 cup of heavy cream or half and half

Seasonal fruit, e.g. blueberries, dried cherries, or currents to taste

METHOD

  1. Preheat oven to 425 F

  2. Pulse flour, sugar, baking powder, and salt in a food processor. Add butter and pulse 12 times

  3. Put mixture in a bowl and add creme or half and half, mix together and add fruit

  4. Form a ball of dough and knead for 1 minute to mix everything together. 

  5. Shape the dough into a rough 9” circle and cut into triangles. Sprinkle with sugar if desired.

  6. Place on a non-stick pan and bake for 12 minutes.

  7. Enjoy!