Orange, Cranberry and Pistachio Scones

We're revisiting the land of scones, somewhere we visited often last spring.

We've been boosting our immune systems with lots of grapefruit and oranges lately.
It was time for a treat, but something not too sweet. Scones = perfect.

With orange zest and fresh cranberries and pistachios? Beyond perfect. And you know how much I like perfection. :p
I made these scones twice -- wasn't super happy with the first version, but didn't want to give up on a recipe with such promise. I shifted the measurements a bit...less flour, more cranberries, added orange juice to the milk. It was a bit risky, but the results were phenomenal. This baker is happy. ;)
Moist. Just a bit of crunch. Zesty. Sour pockets. PERFECT.

Orange, Cranberry and Pistachio Scones
inspired by Two Peas and Their Pod and Drizzle and Drip
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces
zest of one orange + 1 T juice
1/4 cup sugar
1/2 milk
1 egg
3/4 cup cranberries
1/4 cup pistachios

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands.

In a small glass measuring cup, whisk the milk, orange juice and egg together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries and pistachios. Transfer dough to a floured counter top and knead until dough comes together. The dough should be moist, but not sticky.

Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack. Makes 10 medium triangles.

Hope you like them!