Scones are a staple of any winter breakfast, and we promise these cranberry, pistachio, and orange scones won't disappoint.
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the eggs and cream.
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.
Add butter to the food processor and pulse the mixture until you have coarse pea-sized crumbs.
Gradually stream in the Colavita olive oil while pulsing. Once the olive oil is incorporated, gradually stream in egg/cream mixture while pulsing.
Toss in the dried cranberries and pistachios and stir gently to combine.
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.
Bake 15-17 min until golden.
Remove scones from the hot baking sheet and allow to cool at least 15 minutes.
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.
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the eggs and cream.
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.
Add butter to the food processor and pulse the mixture until you have coarse pea-sized crumbs.
Gradually stream in the Colavita olive oil while pulsing. Once the olive oil is incorporated, gradually stream in egg/cream mixture while pulsing.
Toss in the dried cranberries and pistachios and stir gently to combine.
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.
Bake 15-17 min until golden.
Remove scones from the hot baking sheet and allow to cool at least 15 minutes.
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.
5 Comments
In step 6 it states to “make well in center and set aside”. What does this mean?
Thank you.
Hi Annette! When you make a well in baking you lay out your dry ingredients on a flat clean surface and make a hole in the middle where you will place your wet ingredients and then gently combine. This helps add air to the recipe so your scones come out light and fluffy. Hope this helps!
But the dough is in the food processor; all ingredients have been added.
Yep, that step that says ‘make a well in the center and set aside’ is not needed. The recipe must have changed at some point from adding all the ingredients by hand to using the food processor and that step must have accidentally been left in.
You’re correct! We’ve corrected our recipe and removed that line. Thank you!