Pistachio Orange Scones (Grain-free, Paleo)

These Pistachio Orange Scones are flaky inside and crispy around the edges. They’re free from gluten, grains, dairy, and refined sugar, and can be made vegan as well. They’re chunky with loads of pistachios and a delicious orange zing in every bite.

Scones are one of those things you either love or hate! I absolutely love them! Every time I go to a cafe and find pistachio scones on display, there’s nothing else I would want to order. But what makes pistachio scones even more delicious? Pistachio ORANGE Scones! I can’t state enough how much I love the addition of citrus zest to desserts. In this case, orange zest works perfectly with pistachios to create a beautifully balanced flavor and texture.

I made this recipe grain-free and Paleo by using a combination of almond and cassava flour. Chances are, you’ve probably tried almond flour and know that it’s basically finely-ground blanched almonds. Cassava flour, on the other hand, is less popular.

WHAT IS CASSAVA FLOUR?

Cassava flour is made from the root of the cassava plant (also known as yucca), a starchy tuber similar to yam, taro, plantain, and potato. The whole root is peeled, dried, and ground into flour. So it’s higher in fiber than tapioca flour, which is the starch extracted from the cassava root through a process of washing and pulping.

Cassava flour contains a decent amount of vitamin C and is low in calories, sugar, and fat. Given that it’s a starchy tuber, it’s pretty high in carbs, so it’s a good source of energy. It has a soft powdery texture, neutral taste, and white color. Plus, it’s completely gluten and grain-free. If you’re a fan of cassava flour, be sure to give these fluffy and delicious cassava flour pancakes a try!

Ingredient Substitutions

• Cassava flour can be replaced 1:1 with wheat flour in many recipes. So if you don’t have it on hand, you should technically be able to substitute it with unbleached wheat or spelt flour. I haven’t tested that yet, so can’t vouch for the results. I’ll be sure to update the recipe as soon as I try.
• Coconut sugar is made from the nectar of coconut palm flowers. It’s very lightly processed (especially in comparison to white or brown sugar) and is lower on the glycemic index than conventional white sugar. That’s why it’s my granulated sweetener of choice in recipes. However, if you don’t have it available, you can sub with any granulated sweetener like date sugar or brown sugar instead. If using brown sugar, make sure it’s unrefined. You’d be surprised to know how many of the brown sugar products are simply white refined sugar with the molasses added back in! So they’re even more processed than white sugar!
• Coconut oil can be replaced with regular grass-fed or vegan butter. You can also sub half the coconut oil with butter if you prefer a more buttery, less “coconut-y” flavor. I recommend adding grated frozen butter for an ultimate flaky center. For coconut oil, make sure it’s solid but scoopable. Liquid coconut oil doesn’t yield the best texture. Check the recipe notes to learn how to turn pourable coconut oil into the right consistency.
• Egg: You can make this recipe egg-free and vegan by using 1 flax egg instead. To prepare the flax egg, stir 1 tablespoon of ground flax seeds with 3 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it thickens and gels.
• Dairy-free milk: I used BPA-free and guar gum-free canned coconut milk in this recipe. However, any dairy-free milk (almond, oat, cashew, etc.) or even regular milk would work instead.

Can’t wait for you to try these delicious zesty, chunky, and flaky Pistachio Orange Scones! Please leave a comment below and let me know what you think. If you like photographing your food (like me!), don’t forget to tag me in your photos @nutriholist #nutriholist on Instagram or Facebook so I can see and share them. Enjoy!