by: Tim FortierPosted on:

Honey Pistachio Scones

Jump to Recipe Print Recipe

I love pistachios! This is one of my all-time favourite nuts. I love having them as snacks but the I love pistachios! This is one of my all-time favourite nuts. I love having them as snacks but a handful while watching TV or reading a book. We always have a bag or two on hand for my snacking pleasure

I have been wanting to bake something with them for a while now, so I was looking for a recipe that was not cookies.

After looking for over two weeks I can across a Honey Pistachio Scone recipe on My Baking Bliss I made just a couple of edits and I couldn’t be happier with how they turned out!

The flavor between the honey and pistachio compliment each other so well that I ate 5 of them. I will defiantly make these again very soon.

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup chopped pistachios

1/2 cup very cold butter, cut into small cubes

1 large egg

1/2 cup Greek yogurt or heavy cream cold

1/4 tsp vanilla extract

1 tbsp honey

Glaze:

1/2 cup icing sugar

1 tbsp milk

1 tbsp honey

1/4 Chopped pistachios for garnish

Directions

Preheat the oven to 350 F

In a large bowl whisk together the flour, sugar, baking powder, and salt.

Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture is a coarse meal. You want the butter to be small, (similar to making pie crust or cornmeal ). Stir in chopped pistachios.

Lightly whisk together the yogurt or heavy cream, egg, vanilla extract, and honey. Stir into the butter/flour mixture with a rubber spatula until combined. Do not over-mix.

Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9-inch circle, about 1 inch thick. I use a circle cookie cutter but you can also cut them into triangles.

Transfer the scones onto a parchment paper-lined baking sheet. Bake at 350F for 15-20 minutes until golden brown.

While scones are cooling, make the glaze. Whisk together milk, icing sugar, and honey until smooth.

Drizzle on top of scones before serving. Sprinkle on chopped pistachios

Print

Honey Pistachio Scones

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped pistachios
  • 1/2 cup butter very cold cut into small cubes
  • 1 egg
  • 1/2 cup Greek yogurt or heavy cream  cold
  • 1/4 tsp vanilla extract
  • 1 tbsp honey

Glaze

  • 1/2 cup icing sugar
  • 1 tbsp milk
  • 1 tbsp honey
  • 1/4 cup Chopped pistachios for garnish

Instructions

  • Preheat the oven to 350 F
  • In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture is a coarse meal. You want the butter to be small,(similar to making pie crust or cornmeal). Stir in chopped pistachios.
  • Lightly whisk together the yogurt or heavy cream, egg, vanilla extract, andhoney. Stir into the butter/flour mixture with a rubber spatula until combined.Do not over-mix.
  • Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9-inch circle, about 1 inch thick. I use a circle cookie cutter but you can also cut them into triangles.
  • Transfer the scones onto a parchment paper-lined baking sheet. Bake at 350F for 15-20 minutes until golden brown.

Glaze

  • While scones are cooling, make the glaze. Whisk together milk, icing sugar, and honey until smooth.
  • Drizzle on top of scones before serving. Sprinkle on chopped pistachios