Cherry Pistachio Scones

I have a new favorite scone recipe. Wanna know what it is? Yep, it’s this one! The texture of these scones is spot-on, and the pistachios give them an extra layer of flavor. Then you bite into a tart cherry! Oh my! I really need a cup of coffee and one of these bad boys right now.

DRY INGREDIENTS

1 cup (240 ml) shelled pistachios, coarsely chopped
¾ cup almond flour
3 TBSP (45 ml) coconut flour, sifted
¼ cup arrowroot starch + 1 TBSP (15 ml) for dusting
¼ tsp sea salt
WET INGREDIENTS

2 eggs
1/3 cup (720 ml) pure maple syrup
1 tsp (5 ml) pure vanilla extract
⅛ tsp pure almond extract
2 TBSP (30 ml) coconut oil, melted
ADD-IN

1 cup (240 ml) dried cherries
Makes 8 scones

Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper.
In a medium-sized bowl, combine the pistachios, almond flour, coconut flour, ¼ cup arrowroot starch, and sea salt.
Add the eggs, maple syrup, vanilla extract, and almond extract, and blend the ingredients with a hand mixer.
Slowly add the coconut oil, and mix well.
Stir in the dried cherries.
Cover and refrigerate the dough for 1 hour.
Spoon the dough onto the baking sheet. Dust your hands with 1 TBSP (15 ml) arrowroot starch, and shape the dough into a 2-inch-thick disc.
Bake for 20 minutes.
Remove the baking sheet from the oven, and very carefully cut the dough into 8 wedges, gently sliding the wedges apart with the knife. Bake for an additional 8-10 minutes or until the scones are golden brown and firm to the touch.
Let the scones cool completely on the baking sheet placed on a wire rack.
Store the scones in an airtight container, or freeze them until ready to eat.

More Recipes You'll Love

• Coconut flour tortillas
• Walnut Banana Bread
• Delicious Pumpkin Bread

Cherry pistachio scones are studded with ruby dried cherries and green pistachio pieces, so they look as good as they taste. The almond and coconut flour dough bakes up tender and golden, with just a whisper of almond extract tying the fruit and nuts together. Chill the dough first — it is the secret to scones that hold their shape.

Pro Tips

• Refrigerate the shaped dough disc for a full hour before baking. Warm almond flour dough slumps in the oven; cold dough gives you tall, craggy scones.
• Dust your hands and the spoon with the extra tablespoon of arrowroot starch when shaping. This dough is sticky, and starch keeps the surface smooth.
• Cut the disc into wedges after the first bake and slide them apart gently. Cutting before baking smears the cherries and blurs the scone edges.
• Pistachios turn rancid quickly, so store these scones in the refrigerator if you will not finish them within two days.

Frequently Asked Questions

Can I freeze cherry pistachio scones?

Yes, both the dough and the baked scones freeze well. Freeze the shaped disc unbaked and slice it after a partial bake, or freeze finished scones and rewarm them at 300°F for five minutes.

What can I use instead of dried cherries?

Dried cranberries are the closest match for that tart-sweet pop. Just avoid fresh cherries — their water content makes the scone dough gummy.

Are these scones really grain-free?

Yes. The structure comes from almond flour, coconut flour, and arrowroot starch instead of wheat, so they are gluten-free and paleo-friendly as written.

Recipe Card

Stav Kogan

Cherry Pistachio Scones

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup shelled pistachios, coarsely chopped
• ¾ cup almond flour
• 3 TBSP coconut flour, sifted
• ¼ cup arrowroot starch + 1 TBSP for dusting
• ¼ tsp sea salt
• 2 eggs
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• ⅛ tsp pure almond extract
• 2 TBSP coconut oil, melted

Method

 

1. ADD-IN
2. 1 cup dried cherries Makes 8 scones Preheat your oven to 350°F.
3. Line a baking sheet with parchment paper.
4. In a medium-sized bowl, combine the pistachios, almond flour, coconut flour, ¼ cup arrowroot starch, and sea salt.
5. Add the eggs, maple syrup, vanilla extract, and almond extract, and blend the ingredients with a hand mixer. Slowly add the coconut oil, and mix well.
6. Stir in the dried cherries.
7. Cover and refrigerate the dough for 1 hour. Spoon the dough onto the baking sheet. Dust your hands with 1 TBSP arrowroot starch, and shape the dough into a 2-inch-thick disc.
8. Bake for 20 minutes.
9. Remove the baking sheet from the oven, and very carefully cut the dough into 8 wedges, gently sliding the wedges apart with the knife.
10. Bake for an additional 8-10 minutes or until the scones are golden brown and firm to the touch.
11. Let the scones cool completely on the baking sheet placed on a wire rack. Store the scones in an airtight container, or freeze them until ready to eat.

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