Dried Cherry Pistachio Scones with Orange Glaze
Tender, buttery scones studded with tart dried cherries and crunchy pistachios, finished with a bright orange-vanilla glaze. The Greek yogurt keeps them moist while the frozen grated butter creates flaky layers. Perfect for brunch, afternoon tea, or a special breakfast. This version balances nutty and fruity flavors with citrus brightness, making it more sophisticated than plain scones.
Ingredients
- ⅓ cup granulated sugar
- 2 cups all-purpose flourwhole wheat flour3:4flournuttier
denser result, reduce by 1/4 cup
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, frozen
- ½ cup Greek yogurt, or sour cream
- 1 large egg
- 1 cup dried cherries, chopped
- 1 cup pistachios, chopped, plain or roasted
- 3 tablespoons butter, melted, for glaze
- 1 cup powdered sugar, confectioners
- ½ teaspoon vanilla extract, pure
- 2 tablespoons orange juice, fresh
Instructions
- 1
Heat oven to 400 degrees.
- 2
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 3
Cut frozen butter into mixture until pea-sized crumbles form, or grate frozen butter on large-hole grater and stir into flour.
- 4
Whisk together yogurt and egg in a small bowl, then add to dry ingredients.
- 5
Gently stir in dried cherries and pistachios until just combined.
- 6
Turn dough onto floured surface and knead briefly until it holds together.
- 7
Form into a 10-inch circle and cut into wedges with a floured knife.
- 8
Transfer to parchment-lined baking sheet.
- 9
Bake until lightly browned, 20-23 minutes.
- 10
While baking, whisk together melted butter, powdered sugar, vanilla, and orange juice for glaze.
- 11
Pour glaze over warm scones.
Tips
Keep all ingredients cold, especially butter. Frozen grated butter creates flakier scones than cutting in cold cubes.
Don't overwork the dough. Mix until just combined so the scones stay tender and light, not dense.
Use fresh-squeezed orange juice for the glaze to brighten the flavor and reduce sourness from bottled juice.
Good to Know
Store in an airtight container at room temperature for up to 3 days. Freeze baked scones in a freezer bag for up to 2 months.
Prepare dough up to 4 hours ahead. Cover and refrigerate, then bake when ready. Glaze can be made 1 day ahead and stored in an airtight container.
Serve warm or at room temperature with clotted cream, whipped cream, or butter. Pairs well with tea, coffee, or hot chocolate.
Common Mistakes
Warm butter creates dense scones instead of flaky layers, so keep all ingredients cold until mixing
Overworking dough develops gluten and makes scones tough, so fold in fruits gently and knead minimally
Using bottled orange juice instead of fresh can result in sour, unpleasant glaze flavor
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these without the glaze?
Yes, the scones are delicious plain. Skip the glaze ingredients and serve with butter and jam instead. The orange glaze adds brightness but isn't essential to the recipe's success.
What if I don't have Greek yogurt?
Sour cream works perfectly as a 1:1 substitute and will produce the same tender crumb. Regular yogurt is less thick but can work if you use slightly less to avoid a wetter dough.
Can I freeze the dough before baking?
Yes. Wrap the formed circle in plastic wrap and freeze up to 1 month. Bake directly from frozen, adding 2-3 minutes to the baking time until lightly browned.