Pistachio Cranberry Scones

Zero Added Sugar Recipe

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Closeup: pan of Pistachio Cranberry Scones o

These Pistachio Cranberry Scones are easy to make at home and have all the flavor of a classic baked good but without sugar. Seriously, they are so scrumptious! Homemade deliciousness! As a result of no sugar, you can eat these with less guilt than sugar-filled ones or store-bought versions.

     Pan of Pistachio Cranberry Scones

There’s something irresistible about the combo of cranberries and pistachio. You’ll love the pop of sweetness from the cranberries and the distinct taste of the pistachio nut.

  • flour
  • granulated sweetener
  • baking powder
  • cream of tartar
  • salt
  • orange zest
  • heavy cream
  • dried cranberries
  • pistachios

Scone Ingredients

You make this recipe in one bowl and on a lightly-floured surface.

Close up of Scone Mixture

They’re simple and easy to shape but not basic tasting. They deserve high marks! Maybe even a blue ribbon!

Closeup: pan of Pistachio Cranberry Scones o

With this Pistachio Cranberry Scones recipe having no added sugar – using Splenda products – it’s perfect for those living with diabetes, I also recently read that pistachios are good for lowering blood sugar levels. Check out the article here.

Pistachio Cranberry Scones

3 cups all-purpose flour (360 grams) + extra for work surface

1 1/2 teaspoons cream of tartar

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon grated orange zest (from 1-2 oranges)

1/3 cup granulated sweetener

1/2 cup (8 tablespoons) butter

1 cup heavy cream (+ 1-2 tablespoons for brushing on scones)

1/2 cup dried cranberries

1/2 cup chopped pistachios


Optional Glaze:

1/2 cup powdered sweetener

1/4 teaspoon vanilla extract

2-3 teaspoons orange juice (or water with drop of orange extract)


Preheat oven to 425°F. Line baking sheet with parchment paper (or use cooking spray). In a medium-large bowl, combine flour, cream of tartar, baking soda, salt, orange zest, and sweetener. Cut in butter and heavy cream. Stir just until combined and moistened. Stir in cranberries and pistachios. Move to lightly floured work surface. Knead gently to incorporate any loose flour. Pat into round disc, about 9-10 inches round and 3/4 inches thick. Cut into 12 slices/triangles (like a pizza). Place on cookie sheet. Brush with 1-2 tablespoons cream. Bake 12 to 15 minutes or until pale golden brown. Make/drizzle glaze on top, if desired. Makes 12 scones.

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