Full disclosure: my version of scones are just biscuits that were cut into triangles instead of circles or squares. These pistachio and lavender scones are a satisfying combination of sweet and savory flavors packed into the same buttery, soft, fluffy layers of biscuit. There are pistachios in the scones and crushed to be sprinkled on top. The lavender glaze gives each bite a burst of sweet floral notes and the finishing salt ties everything together.
Your grocery list
Produce
- Lemon (optional, to add a little lemon juice to the lavender glaze and to make vegan “buttermilk”)
- Spinach (used to make the buttermilk green, but it’s completely optional)
Dairy
- Buttermilk (or any other kind of milk you prefer)
- Unsalted butter
Baking and pantry items
- All-purpose flour
- White sugar
- Baking powder
- Baking soda
- Kosher salt
- Finishing salt (optional)
- Pistachios (1-2 cups, depending on how much crushed pistachio you’d like in the scones and as garnish on top)
- Cane sugar
- Lavender extract
- Green food coloring (optional alternative to using spinach to tint the buttermilk)
Equipment/tools you’ll need
- Mixing bowl
- Measuring cups
- Pastry cutter (a fork can also be used to cut the butter into the flour)
- Rubber spatula (you can also use your hands to mix dough)
- Clean surface or silicone mat (for folding dough)
- Bench scraper (optional, can be used to gather dough and cut dough into triangles like a pizza or pie)
- Baking sheet
- Parchment paper (for easy cleanup)
- Whisk (for mixing up glaze ingredients)
- Wire rack (for cooling)
Step-by-step instructions for making pistachio and lavender scones
1) Make the dough
- Combine dry ingredients. Cut butter into the flour mixture until only pea sized clumps of butter remain. Fold in half of the crushed pistachio pieces (larger pieces).
- To make your scones green: Blend buttermilk with spinach leaves or mix with 2 drops green food coloring.
- Add buttermilk and gently combine into a scraggly dough.
2) Cut and bake the scones
- Empty contents of the bowl onto a clean surface and quickly work the dough into a circle shape. Cut the dough into 6 triangles, like a slicing a pie or a pizza.
- Separate the pieces and place them on a baking sheet with at least 1” of space between them. Brush with extra buttermilk or heavy cream.
- Bake for 17-20 minutes or until the tops are golden brown.
3) Make the glaze and garnish the finished scones
- While the scones are baking, mix together remaining ingredients (powdered sugar, milk, lemon juice, and lavender extract) into a glaze for the finished scones.
- Once the scones are finished baking, remove them from the oven and place them on a wire rack.
- Pour glaze over the top while they are warm. Sprinkle crushed pistachios into a thick layer on the top of each scone.
- Sprinkle with finishing salt and serve warm.
Tips for making great pistachio and lavender scones
- Don’t skimp on the pistachios! I know they are expensive, but if you really want to taste them and get that crunch in each bite, be generous with the pistachios.
- Be gentle with and try not to over-knead the dough otherwise the scones will end up dense and tough to eat.
How to store pistachio and lavender scones
- Store your scones at room temperature in an airtight container or ziploc bag for 3-5 days.
- To reheat in the microwave: Wrap loosely with a damp paper towel or sprinkle a little water on each scone and microwave for 30-45 seconds.
- To reheat in the oven: Sprinkle scones with water and wrap loosely in parchment paper or aluminum foil. Heat in 300º F oven for 5-7 minutes.
- To freeze the dough before baking: Cut the scones and line them up on a baking sheet without touching. Once they are frozen solid, place into a freezer-safe bag or container for up to 1 month.
- To bake from frozen: Place frozen scones on a baking sheet with 1″ space between them. Bake in a preheated oven (430º F) for 20-22 minutes.
Ways to adjust your pistachio and lavender scones
- You can leave the pistachios out of the dough and only use them as a topping with the glaze.
- If you aren’t a fan of lavender, feel free to use vanilla extract or lemon juice in place of the lavender extract in the glaze.
- Play around with the nuts used. If your favorites are pecans, almonds, or walnuts – switch out the pistachios for one of those.
- You can add more sugar (up to 1/2 cup) to make these scones a bit sweeter if you want to make them more dessert-like.
Pistachio and Lavender Scones
Sweet and savory scones (basically a sweet biscuit) that is easy enough to make for your next brunch gathering or for breakfast any day.
Servings 6 scones
Cost $20
Ingredients
Dry ingredients
- 2 1/4 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1 cup pistachios crushed, half used in dough the other half is for garnishing finished scones
Wet ingredients
- 1/2 cup unsalted butter
- 1 cup buttermilk plus extra to brush the tops of the scones before baking
- A handful of spinach leaves or 1-2 drops of green food coloring, optional
Glaze ingredients
- 1 cup powdered milk
- 2 tbsp milk
- 1 tbsp lemon juice
- 1/2 tsp lavender extract
- Finishing salt optional
Instructions
Making the dough
- Combine dry ingredients. Cut butter into the flour mixture until only pea sized clumps of butter remain. Fold in half of the crushed pistachio pieces (larger pieces).
- Blend buttermilk with spinach leaves (or mix with green food coloring).
- Add buttermilk into the dry ingredients and gently combine into a scraggly dough.
- Empty contents of the bowl onto a clean surface and quickly work the dough into a circle shape. Cut the dough into 6 triangles.
Baking the scones
- Separate the pieces and place them on a baking sheet with at least 1” of space between them. Brush with extra buttermilk or heavy cream.
- Bake for 17-20 minutes or until the tops are golden brown.
Glazing the scones
- While the scones are baking, mix together remaining ingredients (powdered sugar, milk, lemon juice, and lavender extract) into a glaze for the finished scones.
- Remove scones from the oven and pour glaze over each one. Add crushed pistachios on the top of each. Sprinkle with a bit of finishing salt (optional). Serve warm.
