Preheat oven to 425 degrees.

Combine scone mix, cream and cold water in a bowl. Stir until a dough forms. Fold in pistachios and cranberries.

Place dough on a floured surface and knead 8 to 10 times.

Divide dough into 2 balls, and flatten each ball, leaving a slight dome in the middle.

Cut each ball into 4 wedges and place on an engrossed baking sheet.

Bake 10-12 minutes.

Whisk icing with the bourbon, adding a bit of water if needed to reach desired consistency.

Drizzle over warm scones and serve warm or at room temperature.