Pistachio scones have crunchy pistachios inside and out! Topped with a simple glaze, they are easy to make and perfect for breakfast or snacking.
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If you are a pistachios fan, you are going to love these pistachio scones! They are dairy-free, egg-free, and absolutely delicious with a hot cup of tea or cocoa to go with them.
These scones have chopped pistachios in the dough and on top for maximum pistachio flavor. And they get that pretty green color from a touch of matcha!
If you don't have matcha, you can omit it. Your scones just won't be green, but they will still taste amazing.
If you like scones, I have a bunch on the blog! Try my vegan blackberry scones, matcha scones, and vegan scones with maple glaze. You can use the maple glaze on these pistachio scones instead of the one in the recipe card, if you prefer.
And if you love the combination of matcha and pistachio as much as I do, also check out my matcha pistachio cookies!
✓ Ingredients and Substitutions
- non-dairy milk - Any creamy non-dairy milk will work, like soy, oat, almond milk, etc. The milk adds moisture to the scones and to the glaze.
- apple cider vinegar - Mixed with the milk, it turns it into vegan buttermilk!
- vanilla extract - For flavor.
- pistachios - You will chop up a whole bunch of pistachios either by hand or in the food processor. Some go into the scones and some go on top, so be sure to separate them before you start mixing! You can use other nuts or seeds for variation, like almonds, walnuts, pumpkin seeds, etc.
- flour - Use all purpose flour for the best results. Bleached or unbleached is fine.
- sugar - For sweetness. I do not recommend substituting it out with other sweeteners.
- matcha powder - This is for color, so you can omit it, if you don't have any.
- baking soda and salt - To condition the dough.
- vegetable shortening or vegan butter - Scones use a lot of fat, and this is your fat! Do not substitute liquid oils. You can use refined coconut oil, if you want, but if you use unrefined coconut oil, your scones will taste like coconut.
- powdered sugar - Mixed with a little non-dairy milk, this is your glaze. It adds texture and helps the pistachios stick to the tops of the scones.
🔪 How to Make Pistachio Scones
In a small bowl or measuring bowl, mix together the wet ingredients. Set this aside.
In a large bowl, add ½ cup of the chopped pistachios and the rest of the dry ingredients.
Mix well, then cut the shortening into the flour mixture.
Use your hands to knead it together until it reaches the consistency of beach sand.
Now, add the wet ingredients mixture to the bowl.
Mix that together until you have a cohesive ball of slightly sticky dough. Chill the dough in the freezer for 20 minutes.
Add the powdered sugar and non-dairy milk to a medium bowl.
Mix well until you have a pourable glaze that isn't too runny.
Meanwhile, preheat the oven to 425° F and line a baking sheet with parchment paper.
Place the ball of dough into the center of the baking sheet, and use your hands to flatten it into a 7" disc.
Then, use a pizza cutter or a knife to slice it into 8 triangles.
Separate the triangles, so they are evenly spaced on the baking sheet, and bake for 14 to 17 minutes, until the scones are golden on the edges.
When the scones are done baking, let them cool on the baking sheet for 10 minutes, then move them to a plate to cool completely.
When the scones are completely cooled, spread or drizzle on the glaze. Sprinkle on the remaining chopped pistachios, and serve.
💡 Helpful Tips
- The dough should be a little bit tacky but not stick all over your hands. If the dough is too sticky, mix in more flour, a tablespoon at a time, until it's a bit firmer. You want the dough to be on the dry side for the best results.
- Chilling the dough helps prevent the scones from spreading too much in the oven and will yield the best texture.
- It's important to cool the scones completely before adding the glaze! Otherwise, it will just melt right off.
- You want the glaze to be pourable, but not so thin that it runs off of the scones when you add it. If it's too thick, add more non-dairy milk by the teaspoon to reach the desired texture. Too thin? Add more powdered sugar by the tablespoon.
🫙 Storage Directions
Store cooled, leftover scones in an airtight container on the kitchen counter. They will keep for 2 to 3 days.
💬 Frequently Asked Questions
Overbaking scones will make them turn out too dry, so baking for approximately 15 minutes is the sweet spot. Exact baking time will depend on your pan and your oven, which is why I provide a range of baking times in the recipe card.
You want your shortening to be cold, and you want to chill the dough before slicing and baking. Keeping things cold will help the scones get that light, fluffy texture!
Scones need quite a bit of fat to get that good texture. If you want to replace the shortening, you can use vegan butter or refined coconut oil. If you use unrefined coconut oil, they will end up tasting like coconut.
📖 Recipe
💚 Pistachio Scones
Ingredients
Wet ingredients
- ¾ cup soy or oat milk or other creamy, non-dairy milk.
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup pistachios chopped and divided (Measure, then chop and divide.)
- 2 cups all-purpose flour
- ½ cup organic sugar
- 1 tablespoon baking powder
- 1 tablespoon matcha powder optional, for color
- ½ teaspoon baking soda
- ½ teaspoon salt
To Add Later
- ½ cup vegetable shortening or vegan butter. This should be cold.
For the Glaze
- ¾ cup powdered sugar or more, as needed
- 1 tablespoon non-dairy milk soy, oat, almond, etc., or more, if needed
Instructions
Make the scones.
- In a small bowl, mix together the wet ingredients. Set this aside.
- In a large bowl, mix together ½ cup of the chopped pistachios and the rest of the dry ingredients, then cut the shortening into the flour mixture. Use your hands to knead it together until it reaches the consistency of beach sand.
- Now, add the wet ingredients mixture to the bowl, and mix that together until you have a cohesive ball of slightly sticky dough (see note). Chill the dough in the freezer for 20 minutes.
- Meanwhile, preheat the oven to 425° F and line a baking sheet with parchment paper.
- Place the ball of dough into the center of the baking sheet. Use your hands to flatten it into a 7" disc, then use a pizza cutter or a knife to slice it into 8 triangles. Separate the triangles, so they are evenly spaced on the baking sheet, and bake for 14 to 17 minutes, until the scones are golden on the edges.
Make the glaze while the scones bake.
- Add the powdered sugar and non-dairy milk to a medium bowl, and mix well until you have a pourable glaze that isn't too runny. You want it pourable, but not so thin that it runs off of the scones when you add it. If it's too thick, add more non-dairy milk by the teaspoon to reach the desired texture. Too thin? Add more powdered sugar by the tablespoon.
- When the scones are done baking, let them cool on the baking sheet for 10 minutes, then move them to a plate to cool completely.
- When the scones are completely cooled, spread or drizzle on the glaze and sprinkle on the remaining chopped pistachios.
Got a question? Tried this recipe? Leave a reply!