Cranberry, Pistachio, and White Chocolate Sourdough Scones

Cranberry, Pistachio, and White Chocolate Sourdough Scones scream “Christmas,” from the vibrant colors, taste, and smell!

Therefore, I invite you to treat yourself to the delightful blend of tart cranberries, crunchy pistachios, and creamy white chocolate with these irresistible scones. Finally, every bite offers a delightful mix of textures and flavors—zesty, nutty, and sweet—making them the ultimate treat for any occasion; especially the holidays!

Cranberry, Pistachio, and White Chocolate Sourdough Scones Ingredients

For the Cranberry, Pistachio, and White Chocolate Sourdough Scones

• Sunrise Heritage White Flour
• Organic Cane Sugar
• Baking Powder
• Pink Salt
• Active Sourdough Starter
• Mexican Vanilla
• Organic Oat Milk
• Salted Butter
• Organic White Chocolate Chips
• Organic Dried Cranberries
• Pistachios

For the Orange Glaze

• Powdered Sugar
• Mexican Vanilla
• Organic Orange Juice
• Salt

Crafting the Cranberry, Pistachio, and White Chocolate Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the grated, cold butter.
5. Then, add in the dried cranberries, pistachios, and white chocolate chips.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Cranberry, Pistachio, and White Chocolate Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Cranberry, Pistachio, and White Chocolate Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Sourdough Scones for 12-15 minutes, or until lightly brown, set on the edges, and slightly soft in the center.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Scones with an Orange Glaze

1. First, combine the ingredients for the Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, sprinkle more crushed pistachios on top of each scone.

Serving and Storing the Cranberry, Pistachio, and White Chocolate Sourdough Scones

The Cranberry, Pistachio, and White Chocolate Sourdough Scones are delicious served as a breakfast or brunch treat, an afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!

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Cranberry, Pistachio, and White Chocolate Sourdough Scones

Yield: 10 Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Cranberry, Pistachio, and White Chocolate Sourdough Scones scream "Christmas," from the vibrant colors, taste, and smell!

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Ingredients

For the Cranberry, Pistachio, and White Chocolate Sourdough Scones

• 2 1/2 - 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Cane Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 3/4 - 1 c. Active Sourdough Starter
• 1 tsp. Mexican Vanilla
• 1 c. Organic Oat Milk
• 1/2 c. Salted Butter, Cold and Grated
• 1/4 c. Organic White Chocolate Chips
• 1/4 c. Organic Dried Cranberries
• 1/2 c. Toasted Pistachios, Crushed

For the Orange Glaze

• 2 c. Powdered Sugar
• 1 tsp. Mexican Vanilla
• 3 tbsp. Organic Orange Juice
• 1/2 tsp. Salt

Instructions

Creating the Cranberry, Pistachio, and White Chocolate Sourdough Scones

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the grated, cold butter.
5. Then, add in the dried cranberries, pistachios, and white chocolate chips.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing the Cranberry, Pistachio, and White Chocolate Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
4. Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Cranberry, Pistachio, and White Chocolate Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Cranberry, Pistachio, and White Chocolate Sourdough Scones for 12-15 minutes, or until lightly brown, set on the edges, and slightly soft in the center.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Scones with an Orange Glaze

1. First, combine the ingredients for the Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, sprinkle more crushed pistachios on top of each scone.

Serving the Cranberry, Pistachio, and White Chocolate Sourdough Scones

The Cranberry, Pistachio, and White Chocolate Sourdough Scones are delicious served as a breakfast or brunch treat, an afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

Notes

Storing the Cranberry, Pistachio, and White Chocolate Sourdough Scones

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!