Pistachio Scones Recipe

These pistachio scones are a delightful twist on the classic recipe. The soft, flaky texture, paired with the subtle richness of pistachio, makes them so irresistible. They’re easy to make and impossible to resist!

My Pistachio Scones

From the very first time I made scones, I was completely hooked. Not only are they incredibly easy to make, but my family absolutely adores them.

This has inspired me to experiment with a variety of flavors, from Oreo Scones and Cranberry Scones to Lemon Scones, Apple Cinnamon Scones, Peanut Butter Scones, and even savory Cheese Scones. Each variation brings its own unique twist, and I love seeing the joy on my family’s faces with every new batch.

Today, I’m excited to share my latest creation—Layered Pistachio Scones. Just like my Peanut Butter Scones, these scones have a special layered structure that sets them apart. I spread pistachio paste between the dough three times, creating beautiful, distinct layers that are both visually stunning and delicious.

The outer layer is perfectly crisp, shattering delicately with each bite. Inside, the scones are soft, fluffy, and filled with rich, nutty pistachio paste. Every layer is clearly visible, and the aroma of pistachios fills your mouth with each bite, leaving you utterly satisfied.

I was thrilled to see my family reaching for seconds (and thirds!) after trying these scones. It’s moments like these that make baking so rewarding.

Tips for Perfect Scones

After making scones countless times, I’ve learned a few key tips to ensure success every time:

• Use Cold Butter: This is crucial for achieving that flaky, tender texture. Cold butter creates steam as it bakes, which helps the scones rise and become light and airy.
• Don‘t Overwork the Dough: Handle the dough as little as possible to avoid developing gluten, which can make the scones tough.
• Chill the Dough: Refrigerating the dough before baking helps the butter stay cold and ensures the scones hold their shape.
• Layer with Care: When adding fillings like pistachio paste, spread it evenly and fold gently to create distinct layers without overmixing.

Ingredients

• 200g low-gluten flour
• 5g baking powder
• 30g caster sugar
• 1g salt
• 80g unsalted butter
• 50g milk
• 20g heavy cream
• 40g pistachio paste
• Egg yolk (for brushing the surface, as needed)
• Almond slices (to taste, for decoration)

Instructions

Mix the dry ingredients: In a bowl, combine 200g low-gluten flour, 5g baking powder, 30g caster sugar, and 1g salt. Use a whisk to mix them thoroughly until well combined. This ensures an even distribution of dry ingredients, which is key to getting the right texture for your scones.

Prepare the butter: Cut 80g unsalted butter into small cubes. Wearing gloves, rub the butter into the dry mixture until the butter forms small crumb-like particles. This step creates the desired flaky texture by coating the flour with butter.

Add the wet ingredients: Pour in 50g milk and 20g heavy cream. Use a spatula to stir until the mixture comes together and there’s no visible dry flour. Next, wear gloves and gather the dough into a rough ball. Don’t knead the dough too much—keep some texture for a better scone crumb.

Create the layers: Lay out a sheet of plastic wrap on your work surface. Transfer the dough onto the wrap and roll it into a thin square or rectangle. Spread a thin, even layer of pistachio paste over the rolled dough. Fold the dough over itself, then roll it out again. Repeat by spreading another thin, even layer of pistachio paste. Repeat the folding and rolling process, brushing with pistachio paste three times to create the multi-layered effect.

Chill the dough: Once the layers are created, shape the dough into a square, wrap it in plastic wrap, and freeze it for 30 minutes.

Cut the scones: After 30 minutes, remove the dough from the freezer. Trim off the uneven edges to create a neat square. Cut the dough into 6 equal pieces. Don’t discard the scraps—they can be re-shaped into one additional small scone.

Decorate the scones: Place the scones onto a baking tray. Brush the tops with egg yolk for a golden, glossy finish. Decorate with almond slices on top to add crunch and visual appeal.

Bake: Preheat your oven to 170°C (I always do this while the dough is chilling). Place the scones in the oven on the middle rack and bake at 170°C for 20 minutes. Check the scones occasionally, and when the tops turn golden brown and feel crisp to the touch, they’re ready to come out.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?
While you can use salted butter, I recommend unsalted butter for better control over the salt content in your scones. If you use salted butter, just reduce the added salt to ½g.

How can I store leftover scones?
Once cooled, you can store them in an airtight container for up to 2-3 days. If you want to keep them longer, freeze them and reheat them in the oven for a fresh-baked taste.

Can I make these scones without pistachio paste?
Yes! You can replace the pistachio paste with other spreads like almond paste or even chocolate hazelnut spread for a different flavor profile. The layers will still provide a lovely texture.

Print Recipe

Flaky Pistachio Scones with a Rich, Multi-Layered Twist

These pistachio scones are a delightful treat, with buttery layers and a rich pistachio flavor that makes them perfect for any time of the day. Crispy on the outside and soft on the inside, they're an irresistible snack or breakfast option.

Prep Time30 mins

Cook Time20 mins

Freezing time30 mins

Course: Side Dish, Snack

Cuisine: American

Servings: 3

Ingredients

• 200 g low-gluten flour
• 5 g baking powder
• 30 g caster sugar
• 1 g salt
• 80 g unsalted butter
• 50 g milk
• 20 g heavy cream
• 40 g pistachio paste
• Egg yolk for brushing the surface, as needed
• Almond slices to taste, for decoration

Instructions

• Mix the dry ingredients: In a bowl, combine 200g low-gluten flour, 5g baking powder, 30g caster sugar, and 1g salt. Use a whisk to mix them thoroughly until well combined. This ensures an even distribution of dry ingredients, which is key to getting the right texture for your scones.
• Prepare the butter: Cut 80g unsalted butter into small cubes. Wearing gloves, rub the butter into the dry mixture until the butter forms small crumb-like particles. This step creates the desired flaky texture by coating the flour with butter.
• Add the wet ingredients: Pour in 50g milk and 20g heavy cream. Use a spatula to stir until the mixture comes together and there's no visible dry flour. Next, wear gloves and gather the dough into a rough ball. Don't knead the dough too much—keep some texture for a better scone crumb.
• Create the layers: Lay out a sheet of plastic wrap on your work surface. Transfer the dough onto the wrap and roll it into a thin square or rectangle. Spread a thin, even layer of pistachio paste over the rolled dough. Fold the dough over itself, then roll it out again. Repeat by spreading another thin, even layer of pistachio paste. Repeat the folding and rolling process, brushing with pistachio paste three times to create the multi-layered effect.
• Chill the dough: Once the layers are created, shape the dough into a square, wrap it in plastic wrap, and freeze it for 30 minutes.
• Cut the scones: After 30 minutes, remove the dough from the freezer. Trim off the uneven edges to create a neat square. Cut the dough into 6 equal pieces. Don't discard the scraps—they can be re-shaped into one additional small scone.
• Decorate the scones: Place the scones onto a baking tray. Brush the tops with egg yolk for a golden, glossy finish. Decorate with almond slices on top to add crunch and visual appeal.
• Bake: Preheat your oven to 170°C (I always do this while the dough is chilling). Place the scones in the oven on the middle rack and bake at 170°C for 20 minutes. Check the scones occasionally, and when the tops turn golden brown and feel crisp to the touch, they're ready to come out.