Tender, rich; sweet with a crisp exterior and a fluffy interior. Simply put, these scones are heavenly. The layers will impress anyone that sees them, and the folding method to create them couldn’t be simpler. Bright pistachios are studded throughout the pockets that are created in each scone, making each one a special treat. Lots of lemon zest and a bit of cardamom are added so that the dough is more flavorful.
These scone can be made in advance—simply place the unbaked scones in the freezer. They don’t need to be thawed before baking, but a few minutes will need to be added to the total baking time.
A bit of almond extract is added to the scone dough for extra nutty flavor. Pistachio extract can be used instead, but it’s harder to find in most stores.
The other additional flavors are lemon zest and cardamom. The lemon zest enhances the flavors of the pistachios, and cardamom adds yet another layer to the depth of flavors. Another citrus zest, like orange or lime, would be delicious too. If cardamom isn’t in your spice cabinet, cinnamon can be used instead! These scones have been tested with cinnamon.
I used raw pistachios, but they can be toasted beforehand. I have also used dry roasted, salted pistachios in this recipe, and they tasted just as good, but a touch more savory.
Don’t be intimidated by the folding method. It’s very simple and should be a quick process. The dough is rolled out into a 12” square and then each side is folded toward each other in the middle. Then, each end of the skinny rectangle are folded to create a 4” square. This square is frozen for about five minutes. Once rested, the dough is rolled into a 12” square again. The pistachios and sugar are sprinkled over the dough, and the dough is folded over until it’s cylindrical (similar to a cinnamon roll log). The log is lightly pressed to make an even rectangle, and the scones are cut out from there.
A similar method can also be used for making biscuits and it really helps create those desired, ultra flaky layers. I actually think it’s easier than cutting scones from a circle. I feel like the circle I pat or roll out is never even, creating wavy edges, and the scones never rise as well for me.
A few notes—
— Helpful kitchen items used in this recipe: a silicone pastry mat is a nice work surface and includes measurements for rolling out and cutting dough. A bench scraper cuts dough perfectly, and can be used while folding as well on any sticky spots. A stainless steel dredge shaker is the best way to evenly coat a work surface with flour. A Silpat nonstick silicone baking mat is a must have in my kitchen, but parchment paper works as well.
— It’s best to keep the butter and liquid cold. The butter, heavy cream, and egg need to be kept cold and only brought out right before using them. I like to cube the butter and combine all the liquid and reserve them in the fridge or the freezer before prepping the rest of the ingredients. That way, everything stays nice and cold right up until you’re ready to use them.
— The freezer is your friend. Resting the dough between rolling it and before baking helps the dough relax so it doesn’t get tough.
— Be gentle with the dough. Handling the dough too much can make tough scones. The dough should be handled gently, not overworked, while it’s being gathered together and rolled out.
Nuts for nuts? Here are some more recipes with all kinds of nuts!
Buttered Pecan & Bittersweet Chocolate Muffins
Orange, Chocolate Chunk, & Walnut Cookies
LAYERED PISTACHIO SCONES
Makes 8 scones
INGREDIENTS
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom (or cinnamon)
- the zest of one extra large lemon
- 8 tablespoons (112 g) unsalted butter, cubed and kept cold
- 1/2 cup (120 ml) heavy cream
- 1 large egg, cold
- 1/2 teaspoon almond or pistachio extract
- 1/2 cup (60 g) pistachios, for the filling
- 3 tablespoons (39 g) granulated sugar, for the filling)
- 2 tablespoons heavy cream, for topping
- 2 teaspoons turbinado or demerara sugar, for topping
INSTRUCTIONS
Preheat the oven to 425 F.
Cube the butter and place in the fridge or freezer until ready for use. Whisk the egg, heavy cream, and almond extract together in a measuring cup—reserve in the fridge. Chop the pistachios until coarsely chopped and set aside. The chopped nuts should be about the size of a quartered pistachio, with some pieces bigger and some smaller.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cardamom, and the lemon zest. Using a pastry cutter, cut the butter into the flour until it’s in pea-sized pieces. Drizzle in the heavy cream and egg mixture while tossing with a fork until the dough is shaggy but cohesive. If the dough is too dry, add a tablespoon of heavy cream at a time, but be careful not to add too much liquid.
Turn the dough out on a floured work surface and gently gather the dough together. Flour the dough as needed, and roll into a 12 inch square. Fold the dough toward the middle in thirds, then fold in thirds again to make a square that’s about four inches. Put the square back in the mixing bowl and freeze for five to six minutes.
Once the dough has rested in the freezer, roll into a 12 inch square again. Sprinkle the chopped pistachios and three tablespoons of sugar over the dough. Lightly press the nuts in to the dough.
Fold the dough over until it’s in a log shape. Place the seam side down, and gently press down on the cylinder to flatten into a rectangle shape. With a bench scraper, cut the dough into four equal sections, and then cut each section diagonally to create eight scones.
Place the scones on a silicone or parchment lined baking sheet. Using a pastry brush, brush the tops of the scones with heavy cream and then sprinkle the tops with the coarse sugar. Freeze the baking sheet for five to six minutes, then transfer to the oven and bake for 18 minutes or until golden.
theheirloombaker.com 