Cranberry-Pistachio Scones

Cranberry-Pistachio Scones

These Cranberry-Pistachio Scones are made even more indulgent when served with Orange Cream.

Cranberry-Pistachio Scones
Yield: 24 scones • Preparation: 10 minutes • Bake: 16 minutes • Cool: 5 minutes
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  1. 2½ cups sifted all-purpose flour
  2. ½ cup plus 2 tablespoons sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ½ cup cold butter, cut into pieces
  6. 1 cup finely chopped dried cranberries
  7. ½ cup finely chopped salted pistachios
  8. 1 cup plus 3 tablespoons heavy whipping cream, divided
  9. 1 recipe Orange Cream (recipe follows)
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a large bowl, combine flour, ½ cup sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Add cranberries and pistachios, stirring to mix well. Add 1 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
  4. On a lightly floured surface, roll dough to a ½-inch thickness. Using a 2¼-inch round cutter, cut scones. Place scones on prepared baking sheets.
  5. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with remaining 2 tablespoons sugar.
  6. Bake until lightly browned, 14 to 16 minutes.
  7. Serve with Orange Cream, if desired.
TeaTime Magazine
Orange Cream
Yield: 1½ cups cream • Preparation: 5 minutes
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  1. 1 (3-ounce) package cream cheese, softened
  2. ¼ cup confectioners’ sugar
  3. ¼ cup sour cream
  4. ½ teaspoon fresh orange zest
  5. ½ cup heavy whipping cream
  1. In a medium bowl, combine cream cheese, confectioners’ sugar, sour cream, and orange zest. Beat at medium speed with an electric mixer until smooth. Add cream. Beat at high speed until stiff peaks form.
  2. Use immediately, or refrigerate for up to 5 days until needed.
TeaTime Magazine
From TeaTime November/December 2011


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