Cranberry Orange Scones with Pistachios are light in texture but heavy in flavor. They're delicious for breakfast or in the afternoon with a spot of tea!
For other delicious holiday breakfast or brunch treats, check out the following recipes for: Make-Ahead Croissant Apple Bake, Eggnog Pastry Cream "Filled" Croissants, Coconut Caramel Crescent Roll Ring, and Panettone Bread Pudding with Rum Chata Caramel Sauce.
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- How long do these homemade scones take to make?
- How many scones does this recipe make?
- Can scones be frozen after baking?
- Can other nuts be used in this recipe or left out altogether?
- Can frozen cranberries be used in this scone recipe?
- The step-by-step photo instructions:
- Additional sweet quick bread recipes you'll enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
I originally shared this recipe in 2013. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- fresh whole cranberries
- shelled pistachios (optional)
- sour cream
- orange zest
- orange juice
- all-purpose flour
- baking soda
- baking powder
- cream of tartar
- salt
- butter
- pure vanilla extract
- confectioners sugar
Kitchen tools and equipment needed:
How this recipe came to be:
Years ago, when I first started my food blog, I used to belong to a baking group called Twelve Loaves.
Every month a theme was picked, and every month we'd all bake something different that revolved around that theme.
In December of 2013, the theme was "holiday bread."
This is my holiday bread submission for that time, and this is a little of what I wrote about this recipe back then...
For me, when I think of the holidays I think of red and green.
I decided to use the flavors and festive colors of cranberry, pistachio, and another holiday favorite of mine that conjures up the aromas of Christmas in my mind…oranges.
How long do these homemade scones take to make?
Approximately 45 minutes from start to finish.
They'll take about 15 minutes to prepare, and 30 minutes to bake.
How many scones does this recipe make?
As written, this recipe makes 10 large scones.
Can scones be frozen after baking?
You bet.
Allow the scones to cool completely, and then wrap each scone well in plastic wrap, or layer them in air-tight freezer containers, and freeze for up to 2 months.
Can other nuts be used in this recipe or left out altogether?
Sure thing.
If you're not a fan of pistachios (or nuts in general), please feel free to leave them out of this recipe entirely.
Or, please feel free to substitute your favorite chopped nut in place of the pistachios.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Can frozen cranberries be used in this scone recipe?
In a pinch, yes, but I feel that fresh cranberries work best.
However, if frozen cranberries must be used, make sure to thaw the berries slightly before GENTLY chopping and mixing them into the batter so they don't bleed their color and turn the scones pink.
The step-by-step photo instructions:
- In a food processor, pulse the whole cranberries, pistachios, and 2 teaspoons sugar until roughly chopped. Set aside.
- In a small bowl, stir together the sour cream, baking soda, and 2 tablespoons orange zest. Set aside.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, 1 cup sugar, baking powder, cream of tartar, and salt.
- Using a pastry blender (or two forks) cut the butter into the flour mixture until the dough forms coarse crumbs.
- Stir in the vanilla extract and the cranberry pistachio mixture. *Note - The dough will still be quite crumbly.
- Turn the dough out onto a lightly floured surface and knead lightly until the dough just comes together.
- Form the dough into a large circle (about 10" in diameter) approximately ¾" thick.
- Cut into 8 wedges and place them on a parchment-lined baking sheet.
- Bake the scones for approximately 20-25 minutes or until the bottoms are light golden brown.
- Cool completely.
- Meanwhile, mix the powdered sugar, orange juice, and 1 tablespoon orange zest in a small bowl.
- Once the scones are completely cool, drizzle the glaze over the top of each scone.
Additional sweet quick bread recipes you'll enjoy:
*Strawberry Banana Quick Bread (shown below)
With only one bowl and a few simple ingredients, you can have this Strawberry Banana Bread baking in the oven in no time flat!
*Chocolate Chip Dessert Loaf (not shown)
Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL
*Eggplant Zucchini Bread (shown below)
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
*Blueberry Banana Quick Bread (not shown)
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It’s easy to make too!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
CRANBERRY ORANGE SCONES with PISTACHIOS
Ingredients
- 1 cup fresh whole cranberries
- 1 cup shelled pistachios
- 1 cup sour cream
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 3 tablespoons orange zest, divided (about 3 oranges)
- 4 cups all-purpose flour
- 1 cup granulated sugar plus 2 teaspoons
- 2 teaspoons baking powder
- ¼ teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 ½ cup powdered sugar
- 1 tablespoon fresh orange juice
Instructions
- -In a food processor, pulse the whole cranberries, pistachios, and 2 teaspoons sugar until roughly chopped. Set aside.
- -In a small bowl, stir together the sour cream, baking soda, and 2 tablespoons orange zest. Set aside.
- -Preheat oven to 350 degrees.
- -In a large bowl, whisk together the flour, 1 cup sugar, baking powder, cream of tartar, and salt.
- -Using a pastry blender (or two forks) cut the butter into the flour mixture until the dough forms coarse crumbs.
- -Stir in the vanilla extract, sour cream mixture, one egg, and the cranberry pistachio mixture. *Note - The dough will still be quite crumbly.
- -Turn the dough out onto a lightly floured surface and knead lightly until the dough just comes together.
- -Form the dough into a large circle (about 10" in diameter) and approximately 1" thick.
- -Cut into 8 wedges and place them on a parchment-lined baking sheet.
- -Bake the scones for approximately 25-30 minutes or until the bottoms are light golden brown.
- -Cool completely.
- -Meanwhile, mix the powdered sugar, orange juice, and 1 tablespoon orange zest in a small bowl.
- -Once the scones are completely cool, drizzle the glaze over the top of each scone.
Nutrition
I sincerely hope you've enjoyed today's easy and sweet holiday scones recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Melanie Craft says
When do I put the sour cream mixture in?
Renée says
Hi, Melanie!
I am so very sorry for my rookie mistake when writing this recipe. I need a second pair of eyes.
I've since gone in and fixed the recipe card. Thank for you alerting me to the problem.
You add the sour cream mixture after the butter has been worked into the flour and coarse crumbs
have been formed. I also noticed that I neglected to add one egg into the recipe card but noticed
it when I was looking at the process shots that I (thankfully) always use to add to my recipe posts before producing videos.
Anyway, thanks for kindly letting me know of my error, and I'm sorry for any inconvenience this may have caused.
Fondly,
Renee
01VanillaBean01 says
Aww, what a cute coffee mug and what a wonderful recipe for holiday scones!
Karen says
I love every ingredient in these scones. Just lovely!
Renee Goerger says
Thank you so much, Liz! Coming from you that means a lot!
Renee Goerger says
Thank you Renee. I actually stuck them in the freezer and am giving most of them to a friend for her birthday in a couple of days. I thought they would make a fun and tasty gift.
Renee Goerger says
Thank you Lora! Thank you for the great fun and for starting this group!
Renee Goerger says
My pleasure, Paula. I've been enjoying my participation with the #TwelveLoaves group. Everyone is so friendly and helpful!
Renee Goerger says
Thank you Alice. Glad you appreciate all the photos. I enjoy taking them too 🙂
Renee Goerger says
Wish I would have thought of that Jenny! Cute idea 🙂
Liz says
Your scones look spectacular, Renee! Perfect for the holidays!
Renee Dobbs says
Such festive scones for the season. The pistachio and cranberry color (and flavor) combo is just wonderful. The bit of citrus from the orange must really brighten these up too.
Jenny Hartin says
Those look gorgeous. You should have made a display on the tray like a Christmas tree - ho ho ho!
Lora CakeDuchess says
The last couple weekends have been filled with cranberry scones. My daughter adores them! I love your addition of pistachios! Thank you for baking along with us, Renee!
Paula @ Vintage Kitchen says
Oh wow, pistachios in a scone! I might just take the whole tray home Renee. Gorgeous baking for the holiday season! Thanks for baking along this month!