Drizzle Cranberry Pistachio Scones with a fresh orange glaze and garnish with sugar frosted cranberries for a festive Christmas brunch pastry.
After opening gifts on Christmas morning, my family normally enjoys a simple breakfast of coffee, pastries, and fruit so as to save room for our big Christmas dinner later in the afternoon. This year, festive Cranberry Pistachio Scones drizzled with a fresh orange glaze will be gracing our breakfast table. Best served warm, Cranberry Pistachio Scones can easily be made ahead of time and reheated for a carefree Christmas brunch.
One of my goals every year is to eliminate stress, especially when it comes to our holiday menus. With our kids coming home, I like to prep as much food as possible so that when they arrive, no one is stuck working in the kitchen more than necessary. These baked scones will stay fresh for several days if wrapped tightly, or they can be frozen for longer storage. To serve later, wrap the scones in aluminum foil and simply reheat for 10 minutes in a 350-degree oven.
It’s just a week until Christmas and instead of crossing things off, my to-do list seems to keep growing! No matter how well I’ve planned, at this point there always seem to be a million last-minute things to do! Do you feel the same way?! I’ve been busy wrapping last minute gifts, making my grocery list, and baking — it’s a little crazy around here, but I’m loving it all!
I’ve also been experimenting with sugar frosted cranberries. They are a little time consuming, but they make for a festive garnish for the warm breakfast scones, or even on a cookie tray or cheese board. And, they’re tasty, too!
If you make this recipe, please share and tag #lifeloveandgoodfood.
Merry Christmas everyone!
Cranberry Pistachio Scones
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 8 tablespoons unsalted butter, cut into cubes
- 1 cup dried cranberries
- 1 cup chopped pistachios
- 3/4 cup sour cream
- 1 cup granulated sugar
- 1 egg white
- 1 tablespoon water
- 2 cups cranberries, rinsed and dried
- 1-1/2 cups powdered sugar
- 2-3 tablespoons orange juice
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Stir in the oats and brown sugar. Cut in the butter, until the mixture is crumbly. Incorporate the cranberries and pistachios, then stir in the sour cream.
- Press the dough together in the bowl, then turn it out onto a well-floured surface. Divide the dough in half, then press into two 6-inch discs.
- Cut each disc into 8 wedges with a sharp knife or pastry scraper (cut straight down to avoid shearing the edges). Place the scones 1 inch apart on the baking sheet.
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean, While warm, drizzle with the orange glaze. Garnish with sugared cranberries, if desired.
- In a small bowl, combine powdered sugar and orange juice until smooth, adding the orange juice one tablespoon at a time until desired consistency.
- Rinse and pat dry the cranberries. Place a wire rack on a baking sheet lined with foil.
- Place the sugar in a small bowl; set aside. In another small bowl, whisk the egg white and 1 tablespoon water together with a fork until frothy.
- Dip the cranberries in the egg white mixture shaking off the excess, then roll in sugar until well coated. Place the cranberries on the wire rack and let dry for 1-2 hours. Use for garnish or store rightly covered in refrigerator for several days.