Scones are one of my favorite things to make. These pistachio scones with mint chocolate drizzle are absolutely delicious. No serious baking skills required!
I adapted a recipe from Sweet Simple Masala. Her recipe called for 5 tablespoons of butter, and a 1.25 cups of heavy cream. Did you know that 1.25 cups of heavy cream is 57 points? By substituting unsweetened almond milk for the heavy cream, it saved 7 points off of each scone. Thanks for the inspiration Jill!
What is the secret to a flakey scone?
Start with using cold butter. I also grate my butter so that it gets into the flour mixture pretty fast. But because we are freezing the dough before slicing, don’t worry if the butter warms up a bit while making the batter.
Ingredients for Pistachio Scones
- flour – I used all-purpose, but you can use self-rising flour if you want, just reduce the baking powder in the recipe to 1 teaspoon
- baking powder
- sugar – feel free to save WW points by adding non-calorie sweetener of choice
- butter – I use a really good butter – Kerrygold. I feel you can use less but still get that buttery flavor in every bite
- pistachios
- unsweetened almond milk – or milk of choice
- chocolate melting wafers – I used mint chocolate but any flavor works
Don’t skip the step of freezing the dough before slicing and baking. This insures a nice clean cut and will give you a tender crumb. Don’t freeze more than an hour though, otherwise they will be impossible to cut. Â
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/3 cup pistachios, divided
- 1 cup unsweetened almond milk
- 20 grams mint chocolate melting wafers
Instructions
- Mix the flour, baking powder, sugar and salt together.
- Grate the butter into the flour mixture, and using your hands, coat the butter with the flour.
- Remove 2 tablespoons of the pistachios to top on the scones. Add remaining pistachios and milk to the bowl and mix just until combined.
- The dough is sticky – no worries! Place on a baking sheet with parchment paper, and using wet hands, shape into a circle.
- Freeze for 60 minutes. This allows you to get really good knife cuts on the scones.
- Bake at 400 for 15 minutes. Cool.
- Melt the melting wafers in the microwave in 30 second increments at 50% power until melted.
- Drizzle over the scones and enjoy!
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 229Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 340mgCarbohydrates: 36gFiber: 1gSugar: 9gProtein: 5g
If you love scones, check out some of my other scone recipes:
Blueberry Oat Scones
Almond Scones:
Starbuck’s Copycat Vanilla Bean Scone:
