Eggless California Prune Pistachio Scones

By Oriana Romero | Mommy’s Home Cooking

These Eggless Prune-Pistachio Scones are über buttery and flaky! Made from scratch with California Prunes and pistachios, these scones make a delightful sweet treat for any occasion. They will be a big hit every time you make them.

Makes: 12Prep Time: 25Cook Time: 20
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INGREDIENTS

  •  
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp and 1 tspn baking powder
  • 1/4 tspn salt
  • 10 tbsp unsalted butter
  • 1/2 cup double cream
  • 1/4 cup buttermilk
  • 1 tspn vanilla extract
  • 1 cup California Prunes
  • 1/2 cup pistachios
  •  

DIRECTIONS

  1. Preheat oven to 190ºC. Line a large cookie sheet with parchment paper.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate small bowl whisk with a fork the double cream, buttermilk and vanilla until combined.
  5. Create a small well in the centre of the flour mixture. Pour the cream mixture into the well and stir with a fork until the dough comes together. Toss in the California Prunes and pistachios and mix gently to incorporate.
  6. 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 2cm 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.
  7. For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered.
  8. 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.
  9. Dust with icing sugar, if desired. Serve.

AUTHOR

Oriana Romero