Crazy Good Cranberry Pistachio Scones Recipe (so delicious)

Cranberry Pistachio Scones Recipe

The holidays are synonymous with sugarplums and candy canes and lots of sweet treats, which isn’t necessarily a bad thing—as long as we keep these indulgences to a minimum. My pet peeve with the abundance of holiday cookies that take up counterspace in my kitchen is that I often want to have one (or two) for breakfast with a cup of coffee, yet I cannot justify having a cookie for breakfast. Until now. Enter my cranberry pistachio scones recipe.

Scones are a traditional breakfast cookie that is lightly sweetened and usually shaped into either a triangle or a bar. Since they are served in the morning, they are often topped with butter or a fruit topping and are somewhat dense. Perfect to pair with coffee!

I wanted to not only lighten up my scone recipe by replacing regular flour with a combination of almond flour and coconut four, but I wanted to make them a bit more festive. By adding cranberries and pistachios, I was able to add some color and some depth of flavor needed to kick this traditional breakfast cookie up a notch.

And since I already took it this far out of the box, I reshaped my cranberry pistachio scones into cookies and finally got the chance to use my “Made with Love” cookie stamp! Now these are not only my new favorite morning snack, but they are perfect for sharing with holiday guests or as a Secret Santa gift.

Fun fact: In slang terms, the word scone means angry or insane.

Cranberry Pistachio Scones Recipe

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 – 1/2 cup organic unsweetened dried cranberries
  • 1/4 – 1/2 cup unsalted pistachios
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 2 Tbsp raw honey

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare cookie sheet with cooking spray.
  3. In a large bowl, combine dry ingredients. Set aside.
  4. In a small bowl, combine wet ingredients.
  5. Mix wet and dry ingredients and stir gently.
  6. Roll into 12 balls, place on cookie sheet, and gently flatten.
  7. Bake for 15 minutes.
  8. Let cool before serving.

Nutrition Facts:
Yield: 12 cookies
Serving size: 2 cookies

  • Calories: 178
  • Fat: 12.7 g
  • Carbs: 13 6
  • Fiber: 3.2 g
  • Sugar: 7.4 g
  • Protein: 6.2 g

Now cozy up with a hot cup of coffee, good friends, and great conversation for these festive cranberry pistachio scones.

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Cristina is a Metabolic Effect L3 Nutrition Consultant and a Precision Nutrition L2 Nutrition Coach. Cristina's passion is to help others discover how great their bodies are meant to feel. Whether you're looking to improve your diet, increase energy levels, manage stress, or simply lead a more balanced life, Cristina provides the guidance, support, and tools necessary to make lasting changes. When she isn’t in the kitchen creating nutritious and delicious recipes, or leading one of our Shape-Up Challenges, Cristina enjoys soaking up the sun on the coast of the Carolinas while raising her two amazing daughters, who are active in soccer and volleyball. Cristina is a firm believer that the most effective way to teach children is through our own actions, which is the driving force behind always seeking new ways to enhance personal health and well-being.

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