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. Make a well in the center and set aside.
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.