Weekends are perfect for breakfast baking, and today was a day for using up some oranges. So I decided to make some scones. I had cream for them, and plenty of butter. I did not have dried cranberries, which I wanted to throw in. SO in a moment of inspiration I used up some salted pistachios I had left over from a cupcake recipe a couple months ago. The combo was perfect.
I made these gluten free for my daughter, but you can use regular flour. Either way, these are awesome!
Orange Pistachio Scones
zest of 2 oranges
2 1/4 cups gluten free flour blend (or regular flour)
1/3 cup sugar
1 teaspoon baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
12 Tbsp. cubed salted butter
1 tsp. vanilla
1/2 cup cold, heavy cream
1 cup salted, toasted pistachios, roughly chopped
2 Tbsp. orange juice
2 1/2 Tbsp. butter, melted
1 cup confectioners sugar, plus more to adjust consistency
1/2 tsp. vanilla
Mix the flour blend, baking powder, baking soda, salt, sugar and orange zest in a large bowl. Use a pastry cutter to cut in the butter until mix resembles cornmeal.
Preheat oven to 350˚.
In another bowl, mix the cream with the 2 eggs and vanilla until the eggs are lightly beaten and equally combined into the cream. mix the cream mixture into the dry mixture until dough forms. Add the chopped pistachios, and knead until well combined.
Drop onto a parchment lined baking sheet. Shape into a large circle about 1/2 inch thick. Cut the disc into wedges and separate the wedges. Bake for about 20-30 minutes, until the tops are lightly golden. Once done, let the scones sit on the baking sheet to set up and cool down. Once cool, use a a fork to drizzle the orange frosting.
Drizzle: Melt the butter in a bowl using a microwave, and mix with the vanilla and orange juice. Add the confectioners sugar until you have a runny milkshake consistency. Drizzle on the scones using fork tines.