Scones get a glow-up with these pistachio cream scones! They’re buttery, flaky, and packed with pistachio goodness. If you think scones are just dry biscuits impersonating dessert, prepare to have your mind (and taste buds) blown. These beauties strike the perfect balance between tender crumb and rich flavor.
What Is a Scone, Anyway?
A scone is basically a cousin of the biscuit, but with a little extra sweetness and a whole lot of personality. Unlike muffins, which tend to be soft and cakey, scones have a firm, crumbly texture that pairs beautifully with butter, jam, or—better yet—pistachio cream!
Let’s Talk Pistachio Cream
Now, what is this magical pistachio cream? Think of it as Nutella’s sophisticated, nutty Italian cousin. It’s a smooth, sweet spread made from finely ground pistachios, sugar, and a touch of oil. It’s creamy, luxurious, and tastes like pure pistachio heaven. I stumbled upon a jar in a supermarket in Bologna, Italy, and, of course, had to smuggle it back to the U.S. for some serious recipe magic.
These Pistachio Cream Scones come together in a food processor—because let’s be honest, no one has time for endless kneading. First, flour, baking soda, sugar, and heavy cream take a spin in the processor. Then, chunks of cold butter jump in for a quick pulse, creating that perfect flaky texture.
Next comes the fun part: kneading in raw chopped pistachios, because crunch is key. After patting the dough into a circle, it’s time for the pistachio cream magic. Make little divots with a teaspoon and fill them with the luscious spread. Then, fold the dough over itself a few times, incorporating all that nutty goodness. Cut into triangles (because triangles taste better), line them up on a parchment-covered baking sheet, and brush the Pistachio Cream Scones with heavy cream.
Bak these Pistachio Cream Scones until golden and irresistible. Once cooled on a wire rack, drizzle with a dreamy glaze of powdered sugar and cream. For the final flourish, scatter crushed pistachios over the tops. And there you have it—pistachio-packed perfection! Try not to eat them all at once. (No judgment if you do.)
Pistachio Cream Scones
Ingredients
Scones:
- 3 cups flour all-purpose flour
- 1/3 cup sugar
- 2+1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons cold butter cut into pieces
- 1 cup heavy cream plus a few tablespoons more to brush on top
- 1 cup raw shelled pistachios
- 1/3 cup pistachio cream
Icing:
- 3/4 cup powdered sugar
- 5-6 tablespoons heavy cream
- 1/4 cup crushed pistachios see above
Instructions
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Preheat oven to 425 degrees F.
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Line 2 baking sheets with parchment paper.
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Roughly chop the pistachios. Reserve 3 tablespoons.
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Place flour, sugar, baking powder, baking soda, and salt in a food processor and pulse until combined.
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Add the butter to the dry ingredients and pulse until it reaches a crumb-like texture.
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Pour in the cream. Pulse until it forms a sticky dough.
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Dump it out on a floured work surface. Knead until smooth.
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Then knead in the crushed pistachios reserving the 3 tablespoons.
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Pat into a circle. Make several teaspoon-sized divots in the dough.
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Fill with pistachio cream and fold the dough over. Repeat folding a few times.
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Cut the dough into triangular pieces. Or use a biscuit or cookie cutter to form shapes.
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Transfer to the prepared baking sheets.
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Brush the tops with cream.
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Bake until slightly brown 12-15 minutes.
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Transfer to wire racks set over the parchment-lined baking sheets to cool.
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Whisk together the powdered sugar and cream.
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Drizzle over the scones. Sprinkle with the reserved chopped pistachios.
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When the icing has hardened, plate and serve.
So, do you like these Pistachio Cream Scones? Also, check out some of these other delicious recipes:
GARLIC SCAPE CURRANT TOMATO TART IN A CHARCOAL CRUST
APRICOT EASTER EGG SCONES
RED WINE CURRANT HEART SCONES
