Sort ingredients
ttander
QR Code
Listen
Pdf
Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
Transfer dough to a large bowl, and fold in pistachios, cranberries, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 17 minutes.
For orange glaze: In a small bowl, whisk together confectioners’ sugar and reserved orange juice until smooth. Drizzle over warm scones.