Pistachio Cream & Chocolate Chip Scones

What Nutella does for hazelnuts, Fior di Pistacchio does for pistachios - turning them into a creamy, sweet frosting - the essence of Sicilian pistachios without the aggravation (and sore fingers) of shelling. I used a whole jar of the stuff in place of butter in these scones, and because it is sweetened, I didn’t need to add more sugar. I bought mine at Whole Foods, but you can also purchase it on Amazon. Fiori di Sicilia, a fragrant extract of vanilla, citrus, and floral notes, complements the pistachio flavor. I don’t think I need an explanation for the chocolate chips.

P.S. Don’t you love my pistachio colored toaster?



2 cups all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1 jar (7 ounces) Fior di Pistacchio

1/2 cup chocolate chips

1/2 teaspoon Fior di Sicilia

1 large egg

3/4 cup heavy cream

Raw or sparkling sugar


Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, and salt. Scoop out the pistachio cream, then cut in to the dry ingredients with a pastry blender or fork. Toss in chocolate chips, mixing lightly to combine. Whisk the cream, egg and Fiori di Sicilia, reserving 2 tablespoons for wash. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.