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
Ingredients
- 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
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 17 minutes. Serve warm.
Notes
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.
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
