Cranberry Pistachio Scones with Orange Glaze

Cranberry Pistachio Scones with Orange Glaze

We love the tiny flecks of red and the slight tart flavor that cranberries add to these bright Cranberry Pistachio Scones.

4.5 from 2 reviews
Cranberry Pistachio Scones with Orange Glaze
Makes 8
  • Scones:
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 orange, zested and juice reserved for Orange Glaze
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 1 cup (113 grams) roughly chopped roasted pistachios
  • 1 cup fresh cranberries, chopped
  • 1 cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg
  • Orange Glaze:
  • 3 tablespoons reserved orange juice
  • ½ cup (60 grams) confectioners’ sugar
  1. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
  2. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl, and fold in pistachios, cranberries, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 17 minutes.
  5. For orange glaze: In a small bowl, whisk together confectioners’ sugar and reserved orange juice until smooth. Drizzle over warm scones.


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  1. I made two batches of these this morning for a voter registration group I’m working with with some significant changes.

    Using the food processor, I ground ~1/4 c of candied ginger w/ the granulated sugar. Addeded the flour, baking powder, and salt. Didn’t have pistachios so substituted pecans. Added them to the dry ingredients and pulsed a couple of times. Add whole cranberries, pulsed a couple of times. Then added the cold butter cubes and pulsed to cut it in. Dumped into a bowl, added cream and followed the recipe.

    They were amazing. Using the food processor to barely cut in the nuts and cranberries gave me smaller bits and less work. I added the butter last as I wanted to keep it chilled. And everything tastes better with candied ginger


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