Pistachio-Cardamom Scones

Pistachio-Cardamom Scones

These Pistachio-Cardamom Scones are a delicious afternoon tea treat.

Pistachio-Cardamom Scones
Yield: 48
  • 2½ cups pastry flour, such as King Arthur
  • ½ cup granulated sugar
  • 1 tablespoon fresh orange zest
  • 2½ teaspoons baking powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 6 tablespoons cold salted butter, cut into pieces
  • ½ cup chopped roasted and salted pistachios
  • 1 cup plus 2 tablespoons cold heavy whipping cream, divided
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium bowl, combine flour, sugar, orange zest, baking powder, cardamom, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add pistachios, stirring well.
  4. Add 1 cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface. Knead 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 1½-inch round cutter, cut 48 scones from dough, rerolling scraps as necessary.
  6. Place scones 2 inches apart on prepared baking sheets. Brush tops of scones with remaining 2 tablespoons cream.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
  8. Serve immediately.
Recommended Condiments: Faux Clotted Cream, Lemon Curd, and Orange Marmalade

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