White Chocolate Pistachio Scones
These White Chocolate Pistachio Scones make the perfect addition to any breakfast, brunch or morning snack.
Servings: 8 scones
Calories: 505kcal
Equipment
- 1 food processor
- 1 baking sheet
Ingredients
- ½ cup pistachios shelled, unsalted
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup sugar, more for sprinkling on top
- ½ tsp salt
- ½ cup butter, unsalted, chilled, cut into cubes
- ½ cup white chocolate chunks 4oz
- 1 egg
- 1 cup whipping cream, more for brushing on top
Instructions
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- Add the pistachios to a food processor, and pulse for about 30 seconds, or until they are ground into a fine powder (some bigger chunks may remain, that's okay).
- Transfer the pistachio powder into a large mixing bowl. Add the flour, baking powder, baking soda, sugar and salt. Use your hands or a whisk to combine everything.
- Add the cubed butter to the dry ingredients, use your fingers to work the butter into the ingredients until only small, pea-sized pieces remain.
- Add the white chocolate chunks, toss to combine.
- Add the egg and 1 cup of whipping cream. Mix with a fork until everything comes together, then use your hands to gently knead until it comes together. It might feel dry, but don't add more liquid unless you have to. And don't overwork, otherwise the scones will be tough.
- Transfer to a lightly floured surface, and press the dough into a 9" circle. Doesn't have to be perfect, but it should be all the same thickness. Brush with whipping cream, and sprinkle generously with sugar.
- Use a bench scraper or knife to cut into 8 triangles (like you'd cut a pizza). And transfer to the baking sheet. Make sure there is space between each scone because they will expand quite a bit.
- Bake for 25-30 minutes or until golden brown. Transfer to a wire rack to cool, and enjoy!
Nutrition
Serving: 1scone | Calories: 505kcal
