Ginger-Pistachio Scones

Ginger-Pistachio Scones (Adapted from blog site Orangette)

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted cold butter, cubed
3 tablespoons sugar
4 tablespoons minced crystallized ginger
3 tablespoons finely chopped raw pistachios, toasted
1/2 cup cream or half/half
1 egg

Preheat oven to 425

In a medium bowl, whisk together flours, baking powder and salt. Add the cubed butter and with a pastry blender, cut the butter into the flour mixture until you achieve small lumps throughout. Whisk in the sugar, ginger and pistachios.

In a small bowl, whisk together cream (or half/half) and egg until combined. Remove 2 teaspoons and set aside. Add the rest of the milk mixture into the dry and stir until combined. Lightly knead the dough a couple of times until it comes together. Place dough on a parchment lined baking sheet and pat into a round that is just shy of 1" thick. Score the dough into 8 wedges. Take the 2 teaspoons egg/milk that you reserved and brush the dough all over.

Bake for 12-15 minutes until it has risen and takes on a golden brown color. Let cool on a wire rack.