Best Pistachio Pudding Scones

These pistachio pudding scones are very simple to make and taste amazing. They have this crispy outside due to a 450F oven, but the inside is so soft, creating this amazing texture. They taste fresh and sweet, a perfect combination of pistachios and almonds. And if this is not enough, the almond icing on top seals the deal. They are great with coffee or tea or if you have a snack attack, like I did. I’ve been making them on repeat for the last several weeks. Also, these scones are green courtesy of the pudding mix, so you should definitely make them for St. Patrick’s Day.

A few quick notes.

Oven. Preheat the oven to 450 degrees, mine takes a while to preheat so it’s really upsetting when I forget to and my scones are ready to go in.

Equipment. You will need a large baking sheet, parchment paper, food processor* (optional), rolling pin and a medium sized bowl with a whisk for mixing the icing.

Food processor. It is easier to break up the butter in the food processor. You can work it in with your hands, but I learned over the years that I can’t do it well; my hands hurt. I mix all dry ingredients, except for the ground pistachios, using the bowl for icing. I add the dry mixture to the food processor, then cut cold butter and zap a few times; you can feel how small the butter has broken up with your hands. Then, I add the pistachios and zap, and lastly, I add all the wet ingredients. Zap until all mixed; it might seem wet, but don’t worry, you dump everything on a well-floured surface, knead several times, and roll out the dough. 

Shapes. You can cut the scones into wedges. I often do that. I wanted to be fancy this time, so I used a biscuit cutter. It actually came out to be more than 8 scones. Remember that when using any cutter, you’ll have to reroll the leftover dough repeatedly until all is used up.

Best Pistachio Pudding Scones

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• These pistachio pudding scones are very simple to make, and they taste amazing. Great for breakfast or brunch or as a snack.

• Author: Olga Lang
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4-6 1x
• Category: Breakfast, Brunch
• Method: Oven
• Cuisine: American

Ingredients

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Scone Ingredients

• 3 cups of all-purpose flour
• 1 3.4 oz box pistachio pudding
• 1/2 cup granulated sugar
• 2 tbsp baking powder
• pinch of salt
• 1/4 cup ground pistachios*
• 1 cold butter, cut into small pieces
• 1 cup milk
• 2 tsp almond extract

Icing Ingredients

• 1 cup confectioner sugar
• 1 1/2 tbsp milk
• 1 tsp almond extract

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Instructions

1. Preheat the oven to 450 degrees, line the baking sheet with parchment paper.
2. Mix all the dry ingredients except the pistachios.
3. Add cold butter and work it into the flour; add pistachios and mix well.
4. Add almond extract to the milk. 
5. Add the milk mixture to the flour mixture and mix until the dough forms.
6. On a well-floured surface, roll out the dough to about 1/2-inch to 3/4-inch circle or rectangle, depending on the shape you’d like your scones to be. 
7. Place the scones on your prepared baking sheet, about an inch apart. 
8. Bake at 450 for 10-12 minutes. Make the icing while the scones cool down. 
9. In a medium bowl, mix the icing ingredients. 
10. When the scones are mostly cool, put the icing on and place them on a cooling rack so the icing will harden. 

Notes

I bought roasted shelled pistachios and ground them in a food processor.