Cardamom Pistachio Scones

These scones are so so good: they’re flaky, tender and cardamom, pistachios and orange zest bring a floral, nutty brightness. I love mine with butter and some jam/preserves.

Cardamom Pistachio Scones

Makes 8 scones

2 cups all-purpose flour

1 tbsp baking powder

1/2 teaspoon baking soda

2 tbsp white sugar

1 tsp cardamom

1/2 tsp salt

1 tbsp orange zest

1/2 tsp vinegar (apple cider vinegar or white) or lemon juice

2/3 cup + 2 tablespoons milk, divided (cow’s milk and alternative milks both work)

3/4 cup cold unsalted butter or coconut oil, cubed

1/2 cup toasted pistachios

Preheat your oven to 425°F.

In a measuring cup or small bowl, whisk together vinegar and 2/3 cup milk, set aside.  In a large bowl, mix together flour, baking powder, baking soda, sugar, cardamom, salt and orange zest.

Cut cold butter or coconut oil into flour mixture with your finger tips until a coarse meal forms, then add in the milk mixture and stir just until the dough comes together and most of the flour is incorporated. Stir in the pistachios.

Turn the dough out onto a floured counter top and use your hands to shape the dough into a rough rectangle shape about 1” thick. Starting from one of the short sides, fold the dough over itself and press down to reform the rectangle. Repeat once more, then shape into a 6”x 8”, 1” thick rectangle. Cut into 8 equal sized rectangles and transfer them to a baking sheet lined with parchment paper or a silicone mat. Place the tray in the freezer for 10 minutes. Then, lightly brush tops of the scones with the remaining 2 tbsp milk and bake for ~15 minutes until golden brown.

Allow to cool and enjoy with jam and butter/coconut oil.