Crazy Good Cranberry Pistachio Scones Recipe (so delicious)

Written by Cristina Powell

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.

Editor’s Note: 19 Fat-Burning Holiday Favorites

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


  • 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


  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.

1 Carb You Should Never Eat (literally, never)

At the link below, we are going to let the cat out of the bag on what is undoubtedly the #1 WORST carb EVER, and how the money-hungry food industry is conspiring to sneak this nightmare carb into just about everything.

In the end, this extremely common carb wreaks havoc on your fat-storing hormones in a MAJOR way, and has even been shown to hamper memory, slow brain activity, and increase your risk of Alzheimer’s.

==> NEVER eat this carb (literally, never)

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  • Margaret Waters

    Recipe sounds delicious. Where can I get a cookie press like that “Made with love” one?

    • Cristina

      Hi Margaret. Thank you so much for taking the time to check out this recipe. I got the “Made with love” cookie press at World Market. I am not sure where you live or if this store would be local for you, but I did see similar ones on Amazon.

      I would love your feedback if you happen to make this recipe, or if you have one of your own you would like to share, please do!