Cranberry Pistachio Scones
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Drizzle Cranberry Pistachio Scones with a fresh orange glaze and garnish with sugar frosted cranberries for a festive Christmas brunch pastry. Best served warm, Cranberry Pistachio Scones can easily be made ahead of time and reheated for a carefree Christmas brunch.
Cranberry Pistachio Scones
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.
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.
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!
Frosted Cranberries Make a Festive Garnish
I’ve also been experimenting with sugar frosted cranberries. Check out the recipe by my friend Kathleen at The Fresh Cooky for three different how-to methods for sugared cranberries.
They take a little time consuming, but it’s worth it. Sugared cranberries make a festive garnish for today’s warm breakfast scones, on a cookie tray or even on a holiday cheese board.
Not only that, they’re a tasty snack all on their own, as well!
More delicious scone recipes!
Cranberry Pistachio Scones Recipe
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.
Merry Christmas everyone!
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Cranberry Pistachio Scones
Ingredients
Scones
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup brown sugar packed
- 8 tablespoons unsalted butter cut into cubes
- 1 cup dried cranberries
- 1 cup chopped pistachios
- ¾ cup sour cream
Sugared Cranberries
- 1 cup granulated sugar
- 1 egg white
- 1 tablespoon water
- 2 cups cranberries rinsed and dried
Orange Glaze
- 1 ½ cups powdered sugar
- 2-3 tablespoons orange juice
Instructions
Scones
- 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.
Orange Glaze
- In a small bowl, combine powdered sugar and orange juice until smooth, adding the orange juice one tablespoon at a time until desired consistency.
Sugared Cranberries
- 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.
Notes
- 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.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
This recipe is excellent! My son is allergic to eggs so we skip the cranberry garnish. I have made these several times now and they’re always a big hit. Thank you!