Cranberry Pistachio Scones
Infused with festive flavors and irresistible textures, these Cranberry Pistachio Scones are the perfect blend of tart and nutty sweetness. Made with a buttery, flaky dough, each scone is studded with vibrant dried cranberries and crunchy pistachios, creating a delightful contrast in every bite. The addition of coarse sugar on top adds a caramelized crispness, making these scones as visually stunning as they are delicious. Ready in just 35 minutes, this easy-to-follow recipe is perfect for breakfast, brunch, or an indulgent afternoon treat. Serve them fresh out of the oven, or pair them with your favorite tea or coffee for a cozy, comforting experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, diced)
- 0.5 cup heavy cream
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup shelled pistachios (roughly chopped)
- 2 tablespoons coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, diced unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
Pour the wet ingredients into the flour and butter mixture. Stir gently until the dough begins to come together.
Add the dried cranberries and chopped pistachios into the dough, folding them in gently until evenly distributed.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together, being careful not to overwork it.
Shape the dough into a circle about 1 inch thick and 8 inches in diameter. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the cranberry pistachio scones warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 18.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 116 mg | 2% | |
*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.
