Cranberry Pistachio Scones

Christmas Eve…. it always happens so fast!!! This is quite possibly my favorite day of the year. I love birthdays, anniversaries, Christmas but Christmas Eve takes the cake. Here’s why: we usually have one Christmas gathering to attend so the kids get a little pre-party before the big day. I’m usually baking of some sort – either candies or cookies or something for our annual Christmas Day brunch. Then we get to attend Midnight (Christmas Eve) Mass as a family – my favorite part. On the way home from church, we drive around town looking at the Christmas lights. We get home and open our Christmas Eve box. It always includes pjs, cups/mugs for cocoa, snacks, books, games or movies, fuzzy socks and whatever else I can throw in there to enjoy each other’s company. After our family evening, we put the kids to bed and then my husband and I get to work! We have to make sure all Santa’s goodies are placed just right and we finish up any last minute prep work or cleaning before guests arrive. It is such a busy day but so rewarding. This year, I actually prepared a little better. I made one of our Christmas brunch treats early – these delicious scones – and stuck them in the fridge to free up by oven on Christmas Day. These scones are perfect – a great blend of flavors from the cranberries and pistachios. They are a little tart from the berries but the honey cocoa drizzle helps sweeten them up nice! Makes about 8 scones

Cranberry Pistachio Scones

2 cups almond flour
1/2 cup arrowroot starch
2 Tbsp coconut flour
1/2 cup palm shortening or coconut oil
1/4 cup coconut sugar or honey
1/3 cup almond milk
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup chopped pistachios
1 cup cranberries
1 Tbsp cocoa butter, melted
1 tsp honey


In a mixing bowl, combine dry ingredients. Add in palm shortening, milk and vanilla. Beat over low speed until combined – if dough is too crumbly add a tiny bit of milk until dough forms together. Fold in pistachios and cranberries. Form dough into a large circle about 1/2 ” thick. Place on a greased baking sheet and cut into 8 wedges. Bake at 350F for about 20 minutes or until scones start to brown. Remove from oven and let cool about 15 minutes. Meanwhile, melt cocoa butter and mix with honey. Drizzle honey mixture over cooled wedges and serve. Store in fridge or freezer.


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