Simple Chocolate & Pistachio Scones

Simple chocolate and pistachio scones are light and flaky with the rich flavor of chopped dark chocolate and the nutty taste of pistachios. Serve with sweet pistachio cream, for a decadent treat at breakfast or dessert! 

A pistachio scone with pistachio cream in it on a white square plate and the rest of the scones on a cooling rack in the back.

I love a good classic scone! From chocolate chip scones to strawberry scones and now these chocolate and pistachio scones, there is not a scone that I don’t like. 

These scones have a tender moist crumb with chunks of chocolate and chopped pistachio in every bite. It’s the perfect balance of sweet and crunchy! 

If scones have turned you off in the past because they were dry and as hard as a hockey puck, give this chocolate pistachio scone recipe a try. Drizzled with Italian pistachio cream they are scone perfection! 

Why You’ll Love this Recipe

  • Flaky and buttery: With a tender moist crumb, there is no room for any dry scones here! 
  • Flavorful: These pistachio scones are full of flavor in each bite from the nutty pistachios to the rich dark chocolate. 
  • Perfect treat: Whether you make these as part of your weekend breakfast routine, serve them for dessert with wine or enjoy them with tea they are a decadent baked good!

Dark Chocolate and Pistachio Scones Recipe Ingredients

Ingredients to make pistachio scones in separate bowls.
  • All-purpose flour: For tender scones, all-purpose flour is best as it has enough protein content to remain tender while adding structure. 
  • Baking powder and salt: Baking powder adds lift and rise to the scones and salt enhances the taste.
  • Butter: I like softened butter that is still cold. Unsalted butter or salted butter can be used, adjust added salt accordingly. 
  • Granulated sugar: Adds sweet taste while also helping create the crisp exterior that scones are known for.
  • Eggs: Two large eggs add moisture and help bind ingredients together.
  • Milk: I prefer 2% milk or whole milk although heavy cream would add a rich taste!
  • Dark chocolate: I chop a quality dark chocolate bar, but dark chocolate chips would also work. 
  • Pistachios: Chopped pistachios will add great taste!
  • Pistachio cream: Homemade pistachio cream or store bought both work.

How to Make Simple Chocolate and Pistachio Scones

Roast pistachios: Roast pistachios on a baking sheet for 5-6 minutes. Once cooled, coarsely chop and set aside.

Mix dry ingredients with butter: In a large mixing bowl whisk together flour, baking powder and salt. Add butter and rub it in with your fingers or pastry cutter until the mixture resembles fine crumbs. Add sugar and mix everything together.

Dry ingredients mixed with butter in a white bowl.

Combine liquid ingredients and make a soft dough: In a small bowl, whisk eggs and milk. Place 2 tablespoons of egg mixture aside to glaze the scones later. Gradually add wet ingredients to the dry ingredients, stirring with a fork until almost combined then fold in the chocolate and pistachios pieces until a soft dough forms.

scone dough for pistachio scones in a white bowl.

Cut into scone shapes: Turn the dough onto a lightly floured surface and flatten it with your hand or rolling pin to a thickness of ½-¾ inch. Use a cookie cutter to make round scones.

Dough cut into round shapes to make scones.

Bake: Place the scones on top of the prepared baking sheets and brush top of each scone with the reserved egg mixture to glaze. Bake at 425°F for 10-15 minutes until well risen and golden brown. 

Unbaked chocolate and pistachio scones on a baking sheet.

Cool and serve: When ready, transfer to a wire rack to cool. Drizzle with some pistachio cream on top before serving with butter or some more pistachio cream. Enjoy!

Baked chocolate and pistachio scones.

Substitutions and Variations for Chocolate Pistachio Scones

  • White chocolate chips: Substitute the dark chocolate for white chocolate chips.
    Dried Fruit: Add cranberries or dried cherries for sweet taste and texture. 
  • Zest: Add some citrus taste to these scones by adding orange zest to the scone dough.
  • Extract: Vanilla extract or almond extract would add additional flavor.
  • Chocolate drizzle: Instead of pistachio cream, melt some dark chocolate and drizzle on top.
  • Gluten-free: While I have not tested this, using a gluten-free all-purpose flour with xantham blend should work. 
  • Glaze: A powdered sugar glaze or orange glaze would add decadent taste!

Best Tips for Flaky Scones

  • Scone shapes: I prefer to cut my scones out with a biscuit cutter to make round shapes, but you can also shape it into a disc and cut into wedges. 
  • Grate butter: Instead of softening your butter, grate cold butter into the dough for an even flakier, buttery scones texture.
  • Chill the dough: Before cutting into shapes, chill the dough for 30 minutes to an hour. This solidifies the butter which results in flaky layers in your scones.
  • Rotate pan in the oven: All ovens bake a little differently! I find that rotating halfway through ensures evenly baked scones and helps prevent over baked dry scones. 
  • Golden scones: Don’t forget to add the egg wash for a deep golden sheen on your scones.
A pistachio chocolate scones drizzled with pistachio cream

FAQs

Can I make these gluten-free?

While I have not tested this, using a gluten-free all-purpose flour with xantham blend should work. 

Can I make these scones vegan?

It should work! Swap the butter for a vegan butter and the milk for a plant based milk such as unsweetened almond milk. Taste and texture may be different.

Can I make scones ahead of time?

Scone dough is great to make ahead of time! If you plan to bake your scones within a few days, make the dough and store in the fridge until ready to cut into shapes and bake. You can also make your scone dough, cut it into shapes and then flash freeze on a parchment paper lined baking sheet. Once frozen, store up to 3 weeks or a month. Bake from frozen adding 5-10 minutes extra to the baking time. 

How to store leftover pistachio scones?

While fresh chocolate and pistachio scones taste best, you can store them for a few days at room temperature in an airtight container. Ensure they are completely cooled before storing. Reheat in the microwave in 15 second increments. They won’t have a crispy exterior but warming them restores some of their tender texture.

A chocolate pistachio scone on a white square plate with two other scones in the back.

More Sweet Breakfast Recipes

Four chocolate pistachio scones on a cooling rack.

Simple Chocolate & Pistachio Scones

Erika Marucci
Simple chocolate and pistachio scones are light and flaky with the rich flavor of chopped dark chocolate and the nutty taste of pistachios. Serve with sweet pistachio cream, for a decadent treat at breakfast or dessert! 
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine British
Servings 16 scones
Calories 224 kcal

Ingredients
 
 

  • 3⅔ cups All purpose flour
  • tablespoons Baking powder
  • 1 teaspoon Salt
  • cups Butter – softened
  • ¼ cup Granulated sugar
  • 2 large Eggs
  • 1 cup Milk – 2% milk, whole
  • ½ cup Dark chocolate – chopped
  • ½ cup Pistachios – roasted and chopped
  • ½ cup Pistachio cream*

*Homemade Pistachio Cream

    Instructions
     

    • Pre-heat the oven to 350℉ (180℃). Roast the pistachios on a baking sheet for about 5-6 minutes. Transfer immediately to a clean bowl to cool. Once the nuts are cooled, coarsely chop and set aside.
    • Raise the oven temperature to 425℉ (218℃). Lightly grease two baking sheets.
    • In a large bowl whisk together the flour, baking powder and salt. Add butter and rub it in with your fingers until the mixture resembles fine crumbs. Add the sugar and mix everything together.
    • In a small bowl add the eggs and milk and stir together. Place 2 tablespoons of the egg mixture aside to glaze the scones later. Gradually add the egg mixture to the dry ingredients, stirring with a fork until almost combined and fold in the chocolate and pistachios pieces. Mix until you have a soft dough. The mix should be on the wet side and sticky.
    • Turn the dough onto a lightly floured flat surface and flatten it with your hand or rolling pin to a thickness of ½-¾ inch.
    • Use a cookie cutter to make round scones. Dip the cookie cutter into the flour before cutting out your scones so the dough doesn't stick to it.
    • Place the scones on top of the prepared baking sheets and brush the tops with the reserved egg mixture to glaze.
    • Bake for 10-15 minutes or until well risen and golden. When ready, transfer to a wire rack to cool. Drizzle with some pistachio cream on top before serving with butter or some more pistachio cream. Enjoy!

    Notes

    You can make this scone dough ahead of time. If you plan to bake your scones within a few days, make the dough and store in the fridge until ready to cut into shapes and bake. You can also make your scone dough, cut it into shapes and then flash freeze on a parchment paper lined baking sheet. Once frozen, store up to 3 weeks or a month. Bake from frozen adding 5-10 minutes extra to the baking time. 
    You can also store baked scones. While fresh chocolate and pistachio scones taste best, you can store them for a few days at room temperature in an airtight container. Ensure they are completely cooled before storing. Reheat in the microwave in 15 second increments. They won’t have a crispy exterior but warming them restores some of their tender texture.

    Nutrition

    Calories: 224kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 391mgPotassium: 142mgFiber: 2gSugar: 6gVitamin A: 195IUVitamin C: 0.2mgCalcium: 146mgIron: 2mg
    Keyword british scones, chocolate pistachio scones, classic scones, pistachio scones
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