Chock full of fresh cranberries these scones have some healthy ingredients sneaked in …Instead of cream, yogurt! For additional fiber, oatmeal! Yet they sill retain their scone-like texture. The crunchy pistachios on top makes them festive and irresistible. ‘Tis the season! They can be frozen and are perfect to make now to serve at breakfast during the busy holiday season.
CRANBERRY ORANGE SCONES with ORANGE GLAZE and PISTACHIOS
( adapted from Haniela’s Kitchen)
1 3/4 c flour, more for rolling
1/4 c old fashioned oats
6 T butter cut in small pieces
1 t baking powder
1/4 t baking soda
1/2 t salt
1/4 c sugar
1/4 c brown sugar packed
1/2 c Greek yogurt
2 egg yolks
zest of 1 orange
1 c fresh cranberries, cut in halves
GLAZE: 2 T melted butter, 1 1/2 c powdered sugar, 2 T freshly squeezed orange juice
TOPPING: 2 T pistachios, toasted then chopped coarsely
Method: Preheat oven to 375 F Line 2 cookie sheets with parchment paper
Cut butter into flour and with your fingers, breaks it up until mixture ressembles coarse oatmeal. Add sugars, baking powder, baking soda and salt. Mix together. Add oatmeal and distribute throughout. In a small bowl, wisk yogurt, zest and yolks.
Make a well in the dry ingredients and pour in the yogurt mixture. Mix into a a ball of dough. On a floured surface, roll out dough. Press the cranberries into the dough. Fold the dough in thirds and roll out a second time to really incorporate the cranberries. Cut your scones in the desired shape, place on yournprepared sheets 2 inch apart and bake for 15 minutes. Cool.
For the glaze, wisk the sugar, melted butter and orange juice and drizzle over the scones while still on the baking sheet. Sprinkle with the chopped pistachios.
I am sharing this recipe at Throwback Thursday.