Best Pistachio Pudding Scones
- These pistachio pudding scones are very simple to make, and they taste amazing. Great for breakfast or brunch or as a snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4-6 1x
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American
Ingredients
Scale
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
Instructions
- Preheat the oven to 450 degrees, line the baking sheet with parchment paper.
- Mix all the dry ingredients except the pistachios.
- Add cold butter and work it into the flour; add pistachios and mix well.
- Add almond extract to the milk.
- Add the milk mixture to the flour mixture and mix until the dough forms.
- 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.
- Place the scones on your prepared baking sheet, about an inch apart.
- Bake at 450 for 10-12 minutes. Make the icing while the scones cool down.
- In a medium bowl, mix the icing ingredients.
- 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.