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Strawberry Pistachio Scones

Strawberry Pistachio Scones

Nothing says spring like these super easy and incredibly delicious scones

By Marcia Selden

Photo Credit: Robin Selden for Marcia Selden Catering

These scones are addictive and pair perfectly with jam, butter, honey, or nothing at all! The sweetness from the strawberry pairs so well with the salty crunch from the pistachio. Enjoy! These babies will go fast!

Strawberry Pistachio Scones
Makes 20


For the Strawberries

2 C Strawberries, hulled and sliced

2 T Sugar

1 t Vanilla Extract

For the Scones

2 C All-Purpose Flour

1 T Baking Powder

½ t Salt

2 T Sugar

5 T Unsalted Butter, cubed and cold

1 C Heavy Cream, plus more for brushing

½ C Roasted Strawberries

¼ C Crushed Pistachios, save some for garnish

For the Glaze

½ C Powdered Sugar

¼ C Heavy Cream

2 T Roasted Strawberry Syrup

1 t Vanilla Extract

Spoonful of Chopped Roasted Strawberries


Preheat the oven to 375 degrees. Toss the sliced berries, sugar, and vanilla until combined. Lay on a baking sheet and roast 25 minutes. The longer you roast, the more syrup is extracted. Set aside ½ c strawberries and 2 tablespoons of syrup.

Increase the oven to 400 together. Sift together the flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut in the cubed and cold butter until the butter is fully incorporated and resembles pea sized crumbs. Make a well in the center and pour in the cream. Gently fold together just until batter forms. Treat these like biscuits and don’t overwork the dough. Gently fold in the strawberries and pistachios. Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.

Lay on ungreased baking sheet and bake for 30 minutes or until golden brown. Brush with heavy cream 1-2 times while baking.

To make the glaze, combine the heavy cream, vanilla, syrup, chopped strawberries, and powdered sugar. Adjust the consistency by adding more sugar or cream. Glaze each scone and sprinkle over chopped pistachio. Enjoy!