Preheat oven to 425 degrees F.

Line 2 baking sheets with parchment paper.

Roughly chop the pistachios. Reserve 3 tablespoons.

Place flour, sugar, baking powder, baking soda, and salt in a food processor and pulse until combined.

Add the butter to the dry ingredients and pulse until it reaches a crumb-like texture.

Pour in the cream. Pulse until it forms a sticky dough.

Dump it out on a floured work surface. Knead until smooth.

Then knead in the crushed pistachios reserving the 3 tablespoons.

Pat into a circle. Make several teaspoon-sized divots in the dough.

Fill with pistachio cream and fold the dough over. Repeat folding a few times.

Cut the dough into triangular pieces. Or use a biscuit or cookie cutter to form shapes.

Transfer to the prepared baking sheets.

Brush the tops with cream.

Bake until slightly brown 12-15 minutes.

Transfer to wire racks set over the parchment-lined baking sheets to cool.

Whisk together the powdered sugar and cream.

Drizzle over the scones. Sprinkle with the reserved chopped pistachios.

When the icing has hardened, plate and serve.