These Eggless Prune-Pistachio Scones are über buttery and flaky! Made from scratch with prunes and pistachios, these scones make a delightful sweet treat for any occasion. They will be a big hit every time you make them.
It’s not a secret that my sweet tooth rules my life – no judging, please – and baked goods are definitely my weakness. That is why I am so excited to share today’s recipe. These Eggless Prune-Pistachio Scones are supremely delicious!!!
They are light, flaky, buttery, and packed with some of my favorite flavors. Plus, they’re crazy-easy to make.
The combination of flavors is just perfect!
I just love the prunes in every bite, which brings a satisfying sweetness to this moderately sweet pastry.
These Eggless Prune-Pistachio Scones are an instant hit everywhere they go. You’ll want to make them all the time.
When it comes to scones, there are endless possibilities for unleashing your creativity. I’ve tried many flavor combinations, and while we like them all, my family’s favorite is this one.
Prunes + Pistachios.
We eat prunes, or as we call them in Spanish: Ciruelas Pasas, very frequently.
Eggless Prune-Pistachio Scones Ingredients:
You’ll need:
How to Make Eggless Scones
- Preheat oven to 375º F. Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl whisk with a fork the heavy cream, buttermilk and vanilla until combined.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well and stir with a fork until the dough comes together.
- Form the scones: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. You can also roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough.
- For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered.
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Dust with confectioner’s sugar or drizzle with a sugar glaze, if desired. Serve.
Tips and Tricks to Make Scones:
- Make sure the butter is COLD.
- Measure the ingredients properly. The best way to measure the flour is by scooping it out of the bag and into a dry measuring cup with a spoon. Use a knife or other straight-edged utensil to level the flour across the measuring cup.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- There are different ways to form scones:
- Use a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet.
- Roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Alternately, you can cut it into hearts, triangles, or other shapes.
- For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered before baking.
- Fully preheat the oven before baking the scones.
Looking for more scone recipes?
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
These scones would make the perfect addition to your breakfast/brunch spread.
Happy Baking!!!
Eggless Prune-Pistachio Scones
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon salt
- 10 tablespoons (140 g) unsalted butter, cold and diced
- 1/2 cup (120 ml) heavy cream, plus more for brushing
- 1/4 cup (60 ml) buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup Prunes, cut into small pieces
- 1/2 cup pistachios, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl whisk with a fork the heavy cream, buttermilk and vanilla until combined.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well and stir with a fork until the dough comes together. Toss in the prunes and pistachios and mix gently to incorporate.
- Form the scones: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. You can also roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough.
- For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered.
- While the scones are chilling, preheat the oven to 375º F(190º C).
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Dust with confectioner's sugar, if desired. Serve.
- Make sure the butter is COLD.
- Measure the ingredients properly. The best way to measure the flour is by scooping it out of the bag and into a dry measuring cup with a spoon. Use a knife or other straight-edged utensil to level the flour across the measuring cup.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- There are different ways to form scones:
- Use a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet.
- Roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Alternately, you can cut it into hearts, triangles, or other shapes.
- For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered before baking.
- Fully preheat the oven before baking the scones.
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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- Silicone Baking Mat Sheet
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- Sheet Pan
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- Glass Mixing Bowl Set
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- Measuring Cups
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