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!
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.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Cranberry Orange Scones is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- fresh whole cranberries
- shelled pistachios (optional)
- sour cream
- orange zest
- orange juice
- all-purpose flour
- baking soda
- baking powder
- cream of tartar
- pure vanilla extract
- confectioners sugar
Kitchen tools and equipment needed:
- food processor or chef's knife and cutting board
- mixing bowls
- measuring cups and spoons
- pastry blender
- citrus zester
- orange juicer (optional)
- baking sheets
- parchment paper
- kitchen timer
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?
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?
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.
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 for making Cranberry Orange Scones with Pistachios:
- 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 and featured in the video)
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!!
*Cranberry Orange Scones with Pistachios (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious and easy Cranberry Orange Scones with Pistachios recipe.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
CRANBERRY ORANGE SCONES with PISTACHIOS
- 1 cup fresh whole cranberries
- 1 cup shelled pistachios
- 1 cup sour cream
- 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
- 2 teaspoons pure vanilla extract
- 1 ½ cup powdered sugar
- 1 tablespoon fresh orange juice
- -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) 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.
I sincerely hope you've enjoyed today's easy and sweet holiday scones recipe as much as I've enjoyed bringing it to you!