A delightful scone with tangy cranberries, fresh citrus aroma from orange zest, and a hint of nutty pistachio. Perfect to pair with breakfast tea or coffee for a layered, satisfying treat.
250 g all-purpose flour
40 g brown sugar
¼ teaspoon salt
2 teaspoons baking powder
80 g cold butter (cut into cubes)
120 ml cold milk or cream
1 egg
1 teaspoon orange zest
60 g dried cranberries
40 g chopped pistachios
Cream for brushing and a little granulated sugar for sprinkling
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