Citrus Pistachio Scones

Deliciously fragrant and flavorful grain free scones, featuring candied orange peel and crushed pistachios. Your afternoon tea will thank you.

byLan Pham Wilson

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Deliciously fragrant and flavorful grain free scones, featuring candied orange peel and crushed pistachios. Your afternoon tea will thank you.

This recipe uses almond flour as its primary ingredient, combined with lemon zest, candied orange peel, and pistachios for added flavor and texture. Maple syrup is used for sweetness, and coconut oil helps bind the ingredients. The recipe also includes a separate preparation for candied orange peel, which can be made in advance and stored. The scones are baked until golden and can be served with beverages like tea or coffee. The recipe is very straightforward and does not require specialized equipment beyond a standard kitchen setup. Oh, and did we mention that these scones are absolutely delicious? No? Well, we did now!

Step by Step Guide to Making Citrus Pistachio Scones

Scones:

Preparation:
- Preheat the oven to 350°F (175°C).
- Line a cookie sheet with parchment paper and set aside.
Mix Dry Ingredients:
- In a large mixing bowl, combine almond flour, both finely and coarsely crushed pistachio nuts, baking soda, salt, and lemon zest.
Add Wet Ingredients:
- Pour in maple syrup, egg, and almond milk. Mix until the mixture starts to come together.
Incorporate Coconut Oil:
- Using a fork, fold in the coconut oil, allowing it to crumble within the dough.
Add Candied Orange Peel:
- Stir in the candied orange peels until evenly distributed.
Shape the Dough:
- Lightly flour your countertop with some almond flour.
- Turn out the dough onto the counter and shape it into a disc, about an inch thick.
- Cut the disc into triangles or, for a more refined look, use a round biscuit cutter.
Baking:
- Place the scones on the prepared cookie sheet.
- Bake for 18-20 minutes, aiming for a golden crust. Adjust based on preference: slightly underdone for a softer inside or fully done for a crisper finish.
Serving Suggestion:
- Serve with tea or coffee. A glaze drizzle can be added for an extra touch.

Candied Orange Peel:

Preparation:
- Wash the oranges thoroughly and dry them.
Peel the Oranges:
- Cut off the tops and bottoms of the oranges for stability.
- Carefully peel off the skin, getting as close to the flesh as possible, and minimize the white pith.
Blanching Process:
- Cut the orange peels into desired thickness.
- Place them in a saucepan, cover with water, and bring to a boil. Drain.
- Repeat this blanching process two more times.
Sugar Syrup:
- In the same saucepan, combine sugar and the scant half-cup of water.
- Bring to a gentle boil, stirring to dissolve the sugar.
- Add in the sliced peels, ensuring all are submerged in the syrup. Leave for 15 minutes.
Coating:
- Drain the peels, reserving the syrup for other uses.
- In a separate bowl, toss the sticky peels with 3 tbsp of sugar until well-coated.
Drying:
- Spread the sugared peels on a parchment-lined cookie tray in a single layer.
- Place in an oven set to the lowest possible temperature (around 170°F or 75°C) and dry for 30 minutes to an hour, depending on the thickness of the peels.

NOTES:

The leftover citrus simple syrup from the candied orange peel can be used in tea, lemonade, or various baked goods.
Ensure the coconut oil is in a soft solid form for better incorporation into the dough.
The thickness of the orange peels in the candying process will dictate the drying time; thicker peels will require more drying time.

These Citrus Pistachio Scones are Grain Free Print

Frequently Asked Questions

Can I substitute the almond flour with another type of flour?

Almond flour is a key ingredient in this recipe for its texture and flavor, so substituting it may affect the final outcome. If you need a gluten-free option, consider using a gluten-free all-purpose flour blend.

How do I make candied orange peel for the scones?

To make candied orange peel, you should simmer strips of orange peel in a sugar-water mixture until tender and then allow them to dry before adding to the scone dough.