Name: Orange Pistachio Scones
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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; 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; 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.

Ingredients

Units Scale

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.

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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!

Author: Curry Girls Kitchen
Prep Time: 5 minutes
Cook Time: 15 minutes