Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!
I’ve been making scones for years and years and always enjoy trying new recipes for these breakfast or snack treats! Years ago, I found this recipe in an old Southern Living magazine I had and am now getting around to sharing it here on the ol’ blog!
Cranberry Pistachio scones are light, slightly crumbly, very buttery, and filled with chewy dried cranberries and roasted pistachios. They look wonderful and taste delicious!
Today I want to share this easy recipe with you. My hope is that you see HOW to make them and then decide to make this recipe for yourself, your family or friends. Here’s how to make cranberry pistachio scones.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Scone Dough
Before beginning to make the dough, preheat your oven to 450°F. Use shortening or non-stick cooking spray to grease a medium-sized cookie sheet.
Place all-purpose flour, granulated sugar, baking powder and salt in a large bowl and stir until they are combined.
Add chunks of COLD butter to the flour mixture in the bowl. Use a pastry blender to cut the butter into the mixture until the butter has been reduced to the size of peas. Place the bowl into the freezer (uncovered) for 5 minutes.
After 5 minutes, remove the bowl from the freezer. Add ¾ cup + 2 Tbsp. of half and half into the flour mixture (**This is MOST of the half and half required. You will still have 2 Tbsp. half and half remaining to use later).
Stir these ingredients very well, but only until all the mixture is moistened and just barely combined. Do not overmix this dough.
Add Cranberries And Pistachios
Add the dried cranberries and roasted pistachios, then stir only until they have been incorporated into the dough.
Pour the dough out of the bowl and onto wax or parchment paper (shown below). Use your hands to shape the dough into a cohesive ball. The dough will be slightly crumbly.
Gently press the dough ball down and out into a circle shape, approximately 7″ across. Use your hands to press and shape the dough as you go.
Cut the dough into 8 equal sized wedges. TIP: A pizza cutter works great, and I highly recommend using one, otherwise use a very sharp knife.
Prepare Scones For Baking
Place the scone wedges about 1-2 inches apart on a baking sheet. Brush the tops of each scone with the reserved 2 Tablespoons of half and half.
Sprinkle the top of each of the cranberry pistachio scones with raw sugar (or sanding sugar). NOTE: Raw sugar is an optional topping, but I like to add it. If you prefer not to use it, no problem!
The scones are not overly sweet as is, so I prefer this little bit of added sugar to add a bit more sweetness (and crunch)!
Bake And Serve The Cranberry Pistachio Scones
Bake the cranberry pistachio scones at 450°F. for 13-15 minutes, or until they are cooked through and golden brown. Be careful to not overcook them or they may become dry!
TIP: I recommend checking on them at the 13-minute mark, then keep an eye on them until they reach the desired color and “done-ness”.
Remove the scones from the oven and use a knife to separate them from each other, if necessary. Transfer the scones to a wire rack to cool.
We prefer these scones best served at room temperature, but if you want to enjoy them while they’re still warm, go for it! They look and taste wonderful, and plump cranberries and crunchy pistachios really enhance the flavor of these treats.
Place the cooled cranberry pistachio scones on a plate or platter and serve! If you have any leftovers, they freeze well, too (if wrapped and stored in an airtight container).
I’m confident you will really enjoy these scrumptious cranberry pistachio scones! I hope you will have the opportunity to make some for yourself and those you love.
They are so good to have around for a quick breakfast served alongside a piping hot cup of coffee! My husband and I have also been known to enjoy them for an afternoon snack. YUM!
Thanks so much for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More SCONE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious scone recipes to choose from, including:
- Double Chocolate Scones
- Lemon Cream Scones
- Cinnamon Chip Scones
- Bacon Apple Cheddar Scones
- Apple Cinnamon Scones
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Original recipe source: Mary Allen Perry via “Southern Living Magazine”, Dec 2010 issue, page 194
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small chunks (= 8 Tbsp.)
- 1 cup half and half *DIVIDED USE
- ⅓ cup sweetened dried cranberries
- ¼ cup pistachios (roasted, salted) roughly chopped
- raw sugar (if using) to sprinkle on top (as desired)
Preheat oven to 450°F. Lightly grease a baking sheet.
Place flour, sugar, baking powder and salt in a large bowl; stir until combined. Add COLD butter chunks. Use a pastry blender to cut the butter in until butter is reduced to the size of peas. Place bowl in freezer (uncovered) for 5 minutes.
Remove bowl from freezer. Add ¾ cup + 2 Tbsp. of half and half. Stir well, but only until moistened and combined. Do not overmix. Add cranberries/pistachios; stir only until they're incorporated into the dough.
Pour dough out onto wax or parchment paper. Shape dough with your hands into a ball (dough will be slightly crumbly). Gently press dough ball into a circle, approx. 7" wide. Cut into 8 wedges. TIP: A pizza cutter works great; I highly recommend using one, otherwise use a sharp knife.
Place wedges about 1-2 inches apart on greased baking sheet. Brush the top of each scone with remaining 2 Tbsp. of half and half. Sprinkle the top of each scone with raw sugar (or sanding sugar), if using.
Bake at 450°F. for 13-15 minutes, or until they're cooked through and golden brown. TIP: Check on them at the 13-minute mark, then keep an eye on them until they reach the desired color and "done-ness". Remove scones from oven; use a knife to separate them from each other, if necessary. Transfer scones to a wire rack to cool, then serve and enjoy!
NOTES: Can substitute heavy whipping cream for the half and half. *The raw sugar topping (optional) is not included in the caloric calculation as the amount used may vary.
Here’s one more to pin on your Pinterest boards!