Pistachio Cardamom Scones

Pistachio Cardamom Scones ingredients

• 2.5 cups All-purpose flour
• 1/3 cup Granulated sugar
• 1 tbsp Baking powder
• 1 tsp Ground cardamom
• 1/2 tsp Salt
• 6 tbsp Unsalted butter, very cold and cubed
• 1/2 cup Shelled pistachios, roughly chopped
• 3/4 cup Heavy cream, very cold
• 1 large Egg, beaten for egg wash
• 1 cup Powdered sugar
• 2-3 tbsp Milk (any kind)
• 1/4 tsp Ground cardamom

How to make Pistachio Cardamom Scones

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt until thoroughly combined.
3. Add 6 tablespoons of very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in 1/2 cup of roughly chopped shelled pistachios into the flour and butter mixture, ensuring they are evenly distributed.
5. Pour 3/4 cup of very cold heavy cream into the dry ingredients. Mix gently with a fork or spatula until the dough just comes together and is shaggy, being careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times, just enough to form a cohesive mass. Pat the dough into a 1-inch thick circle.
7. Using a 2.5 to 3-inch round cutter (or cut into 8 wedges with a knife), cut out 8 scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
8. Brush the tops of the scones with the beaten large egg. This will give them a beautiful golden crust as they bake.
9. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. While the scones cool, prepare the cardamom glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/4 teaspoon of ground cardamom until smooth and pourable.
11. Transfer the baked scones to a wire rack to cool for at least 15 minutes. Once slightly cooled, drizzle generously with the cardamom glaze. Serve warm or at room temperature.

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