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Cranberry, Pistachio and Orange Scones

Cranberry, Pistachio and Orange Scones
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Cranberry, Pistachio and Orange Scones

Cranberry, Pistachio and Orange Scones

Scones are a staple of any winter breakfast, and we promise these cranberry, pistachio, and orange scones won't disappoint.

Yields12 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Ingredients

 2 1/2 cups all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder
 1/4 tsp salt
 1/2 tbsp grated orange zest from 1/2 orange
 ¼ cups Colavita Olive Oil
 4 tbsp unsalted butter, at room temperature
 2 large eggs lightly beaten
 1/2 cup heavy whipping cream + 1 tbsp to brush the top
 3/4 cup dried cranberries
 ½ cup pistachios, roughly chopped
 1 tbsp coarse/raw sugar to sprinkle the top optional
 2/3 cup powdered sugar
 1 tbsp freshly squeezed orange juice

Directions

1

Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a small bowl, whisk together the eggs and cream.

2

In the bowl of a food processor, mix together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt and 1/2 Tbsp grated orange zest.

3

Add butter to the food processor and pulse the mixture until you have coarse pea-sized crumbs.

4

Gradually stream in the Colavita olive oil while pulsing. Once the olive oil is incorporated, gradually stream in egg/cream mixture while pulsing.

5

Toss in the dried cranberries and pistachios and stir gently to combine. Make a well in the center and set aside.

6

Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired.

7

Bake 15-17 min until golden.

8

Remove scones from the hot baking sheet and allow to cool at least 15 minutes.

9

Whisk together 2/3 cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones.

Ingredients

 2 1/2 cups all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder
 1/4 tsp salt
 1/2 tbsp grated orange zest from 1/2 orange
 ¼ cups Colavita Olive Oil
 4 tbsp unsalted butter, at room temperature
 2 large eggs lightly beaten
 1/2 cup heavy whipping cream + 1 tbsp to brush the top
 3/4 cup dried cranberries
 ½ cup pistachios, roughly chopped
 1 tbsp coarse/raw sugar to sprinkle the top optional
 2/3 cup powdered sugar
 1 tbsp freshly squeezed orange juice

Directions

1

Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a small bowl, whisk together the eggs and cream.

2

In the bowl of a food processor, mix together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt and 1/2 Tbsp grated orange zest.

3

Add butter to the food processor and pulse the mixture until you have coarse pea-sized crumbs.

4

Gradually stream in the Colavita olive oil while pulsing. Once the olive oil is incorporated, gradually stream in egg/cream mixture while pulsing.

5

Toss in the dried cranberries and pistachios and stir gently to combine. Make a well in the center and set aside.

6

Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired.

7

Bake 15-17 min until golden.

8

Remove scones from the hot baking sheet and allow to cool at least 15 minutes.

9

Whisk together 2/3 cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones.

Cranberry, Pistachio and Orange Scones

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