Updated: Dec 15, 2019
Cranberries are red, pistachios are green, orange glaze tops it off, to make the perfect scone team.
I'm no poet so excuse my terrible rhyme, but the diverse mix of flavors in these scones blends so well. Taking chances with flavor profiling is something that sets an extraordinary recipe apart from the ordinary. These scones easily could've gotten a simple glaze, but a hint of orange zest brings them to another level.
As always, this recipe is "roomie-approved" and perfect for a breakfast bite during the holiday season.
Tips on scones: COLD butter is key. Don't overwork the dough (it's OK to have clumps of butter here and there).
for the scones...
1 1/2 cups flour
1/3 cup sugar
1 stick (1/2 cup) butter, chilled
1 tsp. baking powder
1/4 cup whole milk
1/4 cup sour cream
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup cranberries
1/2 cup chopped pistachios
for the glaze...
2 cups powdered sugar
zest of 1 orange
2 Tbsp. milk
1/2 tsp. orange extract
Combine the dry ingredients in a bowl and lightly whisk together. Cut 1 stick of butter* into about 8 pieces. Knead butter into the dry mixture until evenly distributed, but do not overwork. Clumps of butter throughout the dough will appear- good!
Fold in wet ingredients to the dough. Flour a flat surface and transport the dough onto the floured area. Pour cranberries and pistachios over the dough. Fold them into the dough.
Level the dough out to about 3/4 inch thick. Cut scones with a dough scraper or a cookie cutter. Assemble on a baking sheet and gently brush each scones with cream or whole milk with your finger. Bake at 350ºF for about 13-15 mins.
Let scones cool for 15 mins before dipping in the orange glaze. Once cooled, dip in glaze and let set for about 30 mins.
*Butter must be cold to create scone dough. Sometimes freezing butter for a few minutes before incorporating into the dry ingredients helps.