Gluten-free Cranberry, Pistachio & Orange Scone

Gluten-free Cranberry, Pistachio & Orange Scone

Meld salty and sweet flavors in a tasty Cranberry, Pistachio & Orange Scone that all teatime guests will enjoy.

Gluten-free Cranberry, Pistachio & Orange Scone
Makes 13
  • 2½ cups all-purpose gluten-free flour blend
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup dried cranberries
  • ¼ cup finely chopped roasted salted pistachios
  • 1 tablespoon fresh orange zest
  • 1¼ cups cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • Garnish: granulated sugar
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or forks, cut in cold butter until it resembles coarse crumbs. Add cranberries, pistachios, and orange zest, stirring to combine.
  3. In a small bowl, stir together cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch round cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Sprinkle tops of scones with granulated sugar, if desired.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 17 minutes. Serve warm.
Recommended Condiments: Orange Marmalade, Devon Cream
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.

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