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!
Ingredients
- 3⅔ cups All purpose flour
- 2½ tablespoons Baking powder
- 1 teaspoon Salt
- ⅓ 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
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