Roasted Strawberry Pistachio Scones

10 INGREDIENTS • 13 STEPS • 1HR

Roasted Strawberry Pistachio Scones

Recipe

4.7

3 ratings

A delicious and flaky scone flavored with sweet roasted strawberries and nutty pistachio.

A delicious and flaky scone flavored with sweet roasted strawberries and nutty pistachio.

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

1HR

Total Time

$0.58

Cost Per Serving

Ingredients

Servings

8

us / metric

150 g

Fresh Strawberries, chopped

3 Tbsp

Granulated Sugar

or Coconut or Cane Sugar

1 tsp

Vanilla Extract

250 g

All-Purpose Flour

1 Tbsp

Baking Powder

1/2 tsp

70 g

Cold Unsalted Butter, cubed

300 mL

Heavy Cream

4 Tbsp

Pistachios, minced

55 g

Powdered Confectioners Sugar

Nutrition Per Serving

VIEW ALL

Calories

376

Fat

21.2 g

Protein

4.1 g

Carbs

40.8 g

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

Cooking Instructions

Hide images

step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Hull and slice the Fresh Strawberries (150 g) and toss them in Granulated Sugar (1 Tbsp), and Vanilla Extract (1/2 tsp). Lay on a baking sheet and roast 25 minutes.

step 3

Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.

step 3 Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.

step 4

Increase the oven to 400 degrees F (200 degrees C).

step 5

Sift together the All-Purpose Flour (250 g), Baking Powder (1 Tbsp), Salt (1/2 tsp), and Granulated Sugar (2 Tbsp).

step 6

Using a pastry cutter, two forks, or your hands, cut in the Unsalted Butter (70 g) until the butter is fully incorporated and resembles pea sized crumbs.

step 7

Make a well in the center and pour in the Heavy Cream (240 mL). Gently fold together just until batter forms. Treat these like biscuits, do not overwork the dough!

step 8

Fold in the roasted strawberries and Pistachios (4 Tbsp).

step 8 Fold in the roasted strawberries and Pistachios (4 Tbsp).

step 9

For traditional triangle scones, lay the dough on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.

step 9 For traditional triangle scones, lay the dough on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.

step 10

For round scones, lay the dough onto a floured surface. Press into a square, then use a biscuit cutter to cut out your circles. You may reuse the scraps for more scones.

step 10 For round scones, lay the dough onto a floured surface. Press into a square, then use a biscuit cutter to cut out your circles. You may reuse the scraps for more scones.

step 11

Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.

step 11 Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.

step 12

To make the glaze (optional), combine the Powdered Confectioners Sugar (55 g), Heavy Cream (4 Tbsp), 2 tablespoons of the roasted strawberry syrup, Vanilla Extract (1 tsp), and a spoonful of chopped roasted strawberries. Adjust the consistency by adding more sugar or more cream.

step 13

Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!

step 13 Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!

0 Saved

top