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Cranberry, Pistachio and Orange Scones

Yields12 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

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

Cranberry, Pistachio and Orange Scones

 2 ½ cups all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder
 ¼ tsp salt
 ½ tbsp grated orange zest from 1/2 orange
 ¼ cup Colavita Olive Oil
 4 tbsp unsalted butter, at room temperature
 2 large eggs lightly beaten
 ½ cup heavy whipping cream + 1 tbsp to brush the top
 ¾ cup dried cranberries
 ½ cup pistachios, roughly chopped
 1 tbsp coarse/raw sugar to sprinkle the top optional
  cup powdered sugar
 1 tbsp freshly squeezed orange juice

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.

Nutrition Facts

Servings 12