Step into the world of baking brilliance with our newest culinary creation: Orange Pistachio Scones. Bursting with vibrant flavors and boasting a delightful texture, these scones are a testament to the magic that happens when citrusy zest meets nutty crunch.
Perfect for breakfast, brunch, or an indulgent snack, these scones are sure to become a staple in your baking repertoire. Join us on a journey through the art of scone-making as we unveil the secrets behind this irresistible recipe. With a few simple ingredients and a touch of love, you’ll be treating yourself to a taste sensation that’s as delightful to bake as it is to devour.
So roll up your sleeves, preheat your oven, and get ready to embark on a culinary adventure that promises to tantalize your taste buds and leave you craving more.
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Orange Pistachio Scones
Amazingly delicious scones!
- Total Time: 20 minutes
Ingredients
- 1 1/2 C Pamela’s Pancake and Baking flour
- 1/4 C coconut flour
- 3/4–1 C ground toasted or raw pistachios, ground
- 1/4 C freshly ground Flax seeds
- 1 tsp. Baking Powder
- 1/2 C packed brown sugar or coconut sugar
- 1 tsp cinnamon
- 1/2–1tsp. cardamom
- Fresh nutmeg to taste, about 1/2 tsp.
- 6 TBL COLD butter (keep it coled and WAIT TO add into the flour mixture otherwise the scone will be more flat.) * Melted butter makes a more spread out scone. Cold butter makes a more full and flaky scone.
- Zest from 1 orange, save a 1/2 tsp. for topping
Wet Ingredients:
- 2 Tbsp. Maple syrup
- 1 tsp. orange extract
- 1 large egg
- 1/2 cup hemp or coconut milk (dairy free), OR buttermilk, half and half, whipping cream
Topping:
- Sprinkle on top, 1/2 cup ground or rough chopped pistachios mixed with 1/4 cup sugar and 1/2 tsp or more orange zest before baking.
Instructions
- Preheat oven to 425-degrees.
- Lightly butter a cookie sheet or use parchment paper.
- Mix the dry ingredients together in a medium bowl, and set aside.
- Work in the butter with your fingers or using a pastry blender until the mixture resembles
- In a glass cup, blend together the eggs, maple. Surup, orange extract and milk. Stir until incorporated.
- Make a well in the middle of your flour mixture.
- Using a fork, gently bring the dough together into a ball.
- Turn dough onto a lightly floured board and knead for about a minute.
- Using your hands, pat the dough into a circle about 1⁄4-1/2’ thick.
- Using a circle shaped cookie cutter or a glass, cut dough into small circles. Or using a knife, cut into wedges.
- Another option is to place the dough into a greased cast iron skillet and score the pie cuts.
- Place cut scones on cookie sheet.
- Brush scones with egg mixture and sprinkle top with pistachio sugar orange zest topping.
- Bake 12-15 mins. Check when nicely browned.
- Serve warm or let cool completely before storing in an air tight container.
- Serve with jam and fresh whipped cream!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
Can I Use Different Nuts in This Recipe?
Absolutely! While pistachios lend a unique flavor and vibrant color to these scones, feel free to experiment with other nuts like almonds, pecans, or walnuts. Just ensure they’re chopped into small pieces for even distribution throughout the dough. Try our Pecan Scone recipe!
Can I Substitute Fresh Orange Zest with Orange Extract?
While fresh orange zest provides the best flavor and aroma, you can substitute it with orange extract if needed. Start with a small amount and adjust to taste, as extracts are more concentrated than zest. Keep in mind that fresh zest adds natural brightness to the scones that extracts may not fully replicate.
How Do I Store These Scones for Freshness?
To keep your orange pistachio scones fresh, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the scones individually wrapped in plastic wrap and placed in a resealable bag for up to three months. Simply thaw them at room temperature or warm them in the oven before serving.
Not a fan of nuts? try out blueberry scones! They are to die for. Happy Baking