Pistachio Orange Scones
These pistachio orange scones are crispy around the edges, buttery and flaky inside. 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.
Servings: 8
Ingredients
- 1 and 1/2 cups almond flour
- 1 cup cassava flour {See Notes}
- 1/3 cup coconut sugar {See Notes}
- 1/2 cup coconut oil scoopable, not liquid or frozen {See Notes}
- 1 pasture-raised egg (1 flax egg for vegan)
- 1/2 cup dairy-free milk
- 1 orange zested (~1 tablespoon)
- 2 teaspoons baking powder
- Pinch of unrefined sea salt omit if using salted pistachios
- 1/2 cup pistachios
- 1/4 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 375 F and line a baking dish with parchment paper. If using flax egg, prepare it first by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water. Set aside for 5-10 minutes to gel and thicken.
- Add the first 4 ingredients into a large bowl and mix really well with a pastry cutter, spatula, or your hands. Push to the side, then crack in the egg and whisk. If making it egg-free, add the prepared flax egg.
- Add the milk, orange zest, baking powder, and salt (if using), and stir to combine. Mix in the pistachios.
- Form the dough into a circle, about 1" high, and place on the lined baking dish. Cut into 8 pieces and bake for 20-25 minutes until golden around the edges and on top.
- Melt dark chocolate chips and coconut oil in a small pot over low heat. Drizzle over the scones and enjoy! Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week.
Notes
- Technically, you should be able to substitute cassava flour with unbleached wheat or spelt flour. I haven't tested that yet though, so can't vouch for the results. I'll be sure to update the recipe with my findings soon.
- If your coconut oil is liquid, pour it into a cup and refrigerate for 30 minutes. Then stir and let it sit at room temperature for another 30 minutes or so. You want the whole thing to be solid (not partially liquid) and have a soft scoopable consistency. If it's liquid, place it back in the fridge and repeat the process until the right consistency is achieved.
- Sub all or half of the coconut oil with grass-fed or vegan butter, if you wish. Use grated frozen butter for an ultimate flaky center.