Pistachio Scones with Mint Chocolate Drizzle

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.  

this is a photo of scone dough going into the freezer

these are scones ready for the oven

these are pistachio scones with mint chocolate drizzle


  • 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


  1. Mix the flour, baking powder, sugar and salt together.
  2. Grate the butter into the flour mixture, and using your hands, coat the butter with the flour.
  3. Remove 2 tablespoons of the pistachios to top on the scones. Add remaining pistachios and milk to the bowl and mix just until combined.
  4. The dough is sticky – no worries! Place on a baking sheet with parchment paper, and using wet hands, shape into a circle.
  5. Freeze for 60 minutes. This allows you to get really good knife cuts on the scones.
  6. Bake at 400 for 15 minutes. Cool.
  7. Melt the melting wafers in the microwave in 30 second increments at 50% power until melted.
  8. 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you love scones, check out some of my other scone recipes:

Blueberry Oat Scones

these are blueberry oat scones

Almond Scones:

this is a photo of almond scones

Starbuck’s Copycat Vanilla Bean Scone:

this is a starbucks copycat vanilla bean scone


I am a widowed 55 year old trying to figure out my life after losing my husband after a long illness.

Cooking and being in the kitchen feeds my soul!


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