This is the first of three post that utilize the same main ingredients; pistachio and cranberries. Since August I've had an excess of pistachio meal that I originally used for cupcakes. I've always enjoyed the cranberries and pistachio's are staring to grow on me thanks to my partner.
I really love scones, they're perfect little treats that compliment a savory tofu scramble or vegan sausage. The best part is that scones are super easy to make. I usually follow Isa's basic scone recipe in Vegan Brunch and then add my own flavors. In this case cranberries, pistachio and a little rose water to bring out the flavor of the pistachio. The result was great, I brought a few into work and my co-workers agreed with my assessment except the one with the nut allergy, she doesn't count.
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