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Eggless Prune-Pistachio Scones | Mommy's Home Cooking
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Eggless Prune-Pistachio Scones

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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 283kcal

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

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.

Notes

 
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.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 283kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 296mg | Fiber: 2g | Sugar: 11g | Vitamin A: 580IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1.4mg