Pistachio Orange Scones
Serves 8
30 mins prep
25 mins cook
55 mins total
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.
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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.
