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 tablespoon 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.
Recipe by Bake from Scratch at