Cranberry Pistachio Scones

2 cups All-Purpose Flour
1/3 cup Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 cup Cold Butter (cut into 1/2 inch cubes)
1/4 cup Sweetened Dried Cranberries
1/4 cup Coarsely Chopped Salted Pistachios
1 cup Whipping Cream (divided)
Wax Paper

Preheat over to 450 degrees F. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, stirring until dry ingredients are moistened. Turn Dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened. Bake at 450degrees F for 13-15 minutes or until golden.