Cranberry Orange and Pistachio Scones
Treat yourself to a batch of irresistible Cranberry Orange and Pistachio Scones, the perfect combination of tart, sweet, and nutty flavors. These buttery scones are infused with the bright zest of fresh orange, dotted with chewy dried cranberries, and complemented by the satisfying crunch of chopped pistachios. Made with a tender, flaky dough and a touch of vanilla, they come together effortlessly in just 35 minutes. A sprinkling of coarse sugar adds a golden, sparkly finish, making them as visually stunning as they are delicious. Perfect for breakfast, brunch, or an indulgent afternoon snack, these bakery-worthy scones are easy to make at home and best enjoyed fresh out of the oven or paired with a steaming cup of tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/4 cup shelled, unsalted pistachios, roughly chopped
- 2/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the orange zest, dried cranberries, and chopped pistachios.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and gently stir until a dough forms. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle, about 6-7 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool for 5-10 minutes on the baking sheet before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 131.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 176 mg | 14% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
