A whole wheat scone with chopped pistachios, orange zest, and chocolate chips- easy breakfast treat that doesn’t involve a mixer, can be made in one bowl and whipped up quickly!
I just love scones, don’t you? I mean, it’s pretty obvious if you have visited before. I made these scones, and these scones, scones loaded with chocolate , scones with nutella, scones with peanut butter and jelly, and oh yeah these too. Ok, so you get it. I love scones. I feel like they get a bad rep. They’re dry, you say. Pish posh applesauce. A good scone shouldn’t be like nawing on the side of a hockey puck. It should still have a tender moist crumb. And this one does.
And can you keep a secret? It’s kinda healthy too. I mean it’s still a scone. But it’s made with whole wheat flour and greek yogurt, so that counts right? I think so. At least in the breakfast pastry category.
I used half whole wheat and half all purpose flour. That way you get the added nutrition for the whole wheat, and the tender crumb from the all purpose flour. All whole wheat, I think would be too dense. And that WOULD make for a bad scone.
This tasty breakfast also is made with a combination of buttermilk and vanilla greek yogurt. If you have plain yogurt, I’m sure that would just fine as well. The combination adds a nice tang and added moisture.
To finish these off, I threw in chopped pistachios, semi-sweet chocolate chips, and orange zest. I just love adding the zest of a citrus to really brighten up things. I also topped each scone with a orange zest and sugar mix. All you need is the zest of an orange and few tablespoons of sugar (I prefer turbinado for those big crystals, but regular granulated is fine if that is all you have). I then rub the zest and sugar together with my fingers to make this beautiful sweet and crunchy topping for each scones.
Pistachio Orange and Chocolate Chip Scones
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold, and cut into small chunks
- 1 cup pistachios chopped
- 1 cup semi-sweet chocolate chips
- zest of 2 oranges divided
- 1/2 cup vanilla greek yogurt
- 2/3 cup buttermilk
- 2-3 tablespoons of turbinado sugar
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.
In a small bowl, zest one orange. Add the turbinado sugar. With your fingertips, rub the zest and sugar together. Set aside.
In a large bowl, whisk together your flours, baking powder, and salt. Add the chilled butter pieces and with a pastry blender cut the butter into the flour mixture until the largest piece of butter is the size of pea. Toss in the pistachios, chips, and zest and stir to combine.
Make a well in the middle of your flour and butter mixture. Pour the buttermilk and greek yogurt in the well. Stir to combine.
Transfer to a well-floured surface. Sprinkle a little flour over the dough. Pat the dough into a 7-inch square, about 1 inch high. Cut into 8 triangles, or use a biscuit cutter to cut dough circles out.
Transfer each scone to the baking sheet. Sprinkle each scone with the orange zest and sugar combination.
Bake for 15 minutes until they are lightly golden around the edges. Cool in the pan for one minute, and transfer to a cooling rack. Allow to cool and set up before digging in, or at least try to let them cool a little bit!
Scones are easy to make, but if you find stirring the dough together a bit tricky and some the flour refuses to combine, don't be afraid to get in there with your hands. They are after all your best tools in the kitchen. You want the dough a little damp and sticky, so they aren't dry hockey pucks, but if the dough it too sticky sprinkle with a little extra flour and they should come together in a snap.
Adapted from Smitten Kitchen
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