Buttery, golden brown pistachio scones with a scrip edges and a tender bite are a the perfect comfort bake. Slightly sweet, and loaded with pistachio flavor, they are easy to make and adjust for personal preference.
I have a bit of an obsession with breakfast pastries: my perfect day begins with a warm cup of coffee and a pecan scone (or Pistachio Croissant), and ends with a soothing mint tea and a few Pistachio Shortbread cookies. And I am so excited about this recipe, because it is a hybrid of tender, buttery scones and crisp, buttery shortbread.
The tricks, (or secrets if you will), are super simple: shape the scones to a thinner than usual, and bake them longer. And if you like, shape them thicker and bake shorter for the classic scone bake.
Key Ingredients
The complete recipe is at the bottom of this post in the recipe card, here is a quick recap of the key ingredients and their rule in this recipe.
- Cold and Grated Unsalted Butter. What makes a scone crumbly vs. chewy is the high amount of butter we run into the flour. Cold and Grated Unsalted Butter. What makes a scone crumbly vs. chewy is the high amount of butter we run into the flour. Like when we make bread.
- Roasted Pistachios. The finer we ground the pistachios the more flavor they will extract, which is why the first half is processed with the sugar, for flavor. And the second is chopped roughly, for texture. You can use salted but not flavored.
- Egg and half-and-half. Very cold, mixed together: the liquids will bring the dough together, so we’ll have a pastry and not a cookie. And the egg helps to set the scones, before they have a chance to spread.
Make Them
Below are step-by-step images for a visual cues of the recipe, and all my tips, and hacks for best results I learned as I tested this recipe.
- Use your hands to rub the butter into the dry mixture, as we rub the fat coats the flour, this way, it will be harder for the liquids to be soaked and create glute chains. So it is important to coat as much flour as possible: grab mixture from the bottom.
- Add only 1/2 cup of the liquids to the flour mixture, then use a fork to distribute it into the mixture. As you move the fork, the flour will clump and you’ll have clumps of hydrated mixture.
- Use your hands to press the chunks together into a dough. Do not knead or mix like you would when you make bread, or cookies. The pressing movement will bring the dough together and smooth it.
Shape and Bake
Because this dough is slightly drier than the classic scones, I like to fold it over itself press it twice.It brings the dough together, without the need to add more liquids, and creates flaky layers that bake into crispy pastry.
If you prefer you can shape it into a 12-inch circle (over the lined pan) and cut it. For visual reference check out how I shapped these Cream Cheese Orange Scones.
Yields and Store
This recipe makes for 8 regular size scones (2.5×6 inches). You can dive the dough into 2, or 3 for smaller, mini scones.
Store at room temperature for up to 3 days. I like to leave them in the pan, and cover with a kitchen towel so they won’t get soft. But you can place them in an airtight container, or a zip bag.
To freeze: place the scone line on top of each other in a freeze bag and freeze for up to 21 days. When ready, remove from the bag and set on the counter to reach room temperaure. Bake for 8-10 minutes at 350F for a refresh texture.
Pistachio Scones | Crisp and Tender
Ingredients
- 10 Tablespoons (140g) Unsalted butter, very cold
- 1/2 Cup (120ml) Half and Half
- 1 Large Egg, very cold
- 2/3 Cup (100g) Roasted pistachios
- 1/3 Cup (70g) Granulated sugar
- 2 1/3 Cups (280g) All-purpose flour
- 2 teaspoons Baking powder
- 2/3 Cup (100g) Roasted pistachios, chopped
- 1 Recipe Pistachio glaze (optional)
Instructions
- Use a vegetable grater to grate the butter, then place it back in the refrigerator while you prepare the rest of the ingredients.
- Measure the half and half, and mix the egg with it. Refrigerate until use.
- Process the roasted pistachios with the sugar until fine, then transfer the mixture to a large bowl.
- To the pistachio-sugar mixture add the flour, baking powder, and chopped pistachios.
- Use your hand to rub the cold, grated butter into the flour mixture until you no longer notice any butter pieces. This should take about 60-90 seconds, and the mixture should look slightly moist.
- Pour over 1/2 cup of the half-and-half and egg mixture then use a fork to distribute the liquids and hydrate the flour. The mixture should look clumpy, and hydrated but not sticky or smooth.
- Drop the mixture over a clean work surface and use your hands to press it into a rectangle dough. About 6×8-inches.
- Fold the dough in half over itself and press it again into a 11×7-inches rectangle.
- Use a sharp knife, or abench scraper to cut the dough at the center so you'll have two squares.
- Cur each sqaure into four triangles.
- Place the triangles over a large baking sheet lined with parchment apaper, and brush each with the left overs liquid mixture.
- Place the pan in the refrigerator while the oven warms up to 375°F.
- Bake over the middle oven rack for 25-30 minutes, until the scones are slightly puffed and medium golden brown.
- Remove from the oven and allow to cool for at least 20 minutes before glazing and servng.
Notes
- Make sure the butter and liquids are very cold.
- Do not spend too much time rubbing the butter into the flour, it should take no linger than 60-90 seconds.
- Store at room temperature for up to 3 days, or freeze for up to 21 days in a zip bag. Unwrap and place on the counter to reach room temperature, and warm for 8-10 minutes at 350F for fresh texture.
- You can use salted pistachios but not flavored.
