Flaky, and little crispy pistachio scones, that are soft and fluffy inside. These are flavored with rose water. They are aromatic, and delicious. They are vegan & gluten free too!
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Once upon a time, I’ve wrote confessions about baking – and I’m gonna write another one too- that I thought they contradict my profession (I’m a dietitian) and baking is about sugar and butter. Lot’s of stuff changes in the those last few years. I didn’t believe in substitution, but I’ve learned a lot thru the process and I used a lot of substitutions that now mimic better, wheat flour, butter and sugar. So now here is healthified scones, free from wheat , eggs and butter, So vegan & gluten free.
I don’t suffer any allergies nor I’m vegan. I just enjoy challenges , different baking projects, and different flavors. And I feel these healthy products are lighter on the stomach, and i really love them because they are CHALLENGING!
Pistachio scones
These scones are so easy to make. you just need to assemble the dough, like the way yo make tart doughs without kneading it like we do in bread making. These are like an upgrade scones to what I made before. I strongly recommend that you make vegetarian scones before, like these cheese scones you need to see who dough goes with different liquids.
Pistachio
It’s a very healthy nut, and you must know by now how much I love it. I posted many recipes using pistachio on the blog , mostly for breakfast items, whish is my favorite meal.
Here why you should eat it:
- Has good amounts of protein, fiber, vitamin E. and B6. Also, healthy fats that are of unsaturated type.
- The different colors of green and purple in pistachio are due to antioxidants content like polyphenols.
- They may make you live longer. and improve the lipid profile.
Substitutions:
- I used soy milk here. It’s the nearest in composition to cows milk. which makes preparing these scones a breeze. You can use also soy cream, if you ever find it. You need a milk with high fat percentage, and with a flavor that will fit. So coconut milk also works very well. But Almond milk is a big No.
- I used both vegan butter , and coconut oil. Both worked well. However, in case of coconut oil, use a good brands, as cheap brands taste like soap and it will ruin the experience of scones. This is my favorite brand
- I didn’t use any substitutions for eggs, I worked the recipe in a way that does not require eggs, following traditional British scones recipes.
- for the sugar, you can use vegan sugar if it’s a must for you, however I didn’t a vegan sugar that is not powered. So I can’t recommend using it.
- These scones has a strong pistachio flavor thanks to using pistachio meal, please doesn’t substitute it with more flour, I didn’t substitute it, and I’m not sure of the result.
If you made this scones, I would love to hear your feedback and see your creations! Tag me on Instagram @Nutrizonia or use the #Nutrizonia
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Petal Rose & Pistachio Scones (Vegan & Gluten Free)
Ingredients
- 90 g baking 1 to 1 bob red mill all purpose flour
- 60 g pistachio meal / ground pistachio
- 60 g solid coconut oil*
- 1 Tb baking powder
- 1 Tb of shredded edible rose petals
- 60 g crushed pistachios into chunks
- 30 g vegan sugar**
- 1/2 tsp salt
- 120 ml soy milk***
- 10 g cornstarch
- 1/2 tsp rose water extract
- Icing:
- 75 g icing sugar
- 5 ml soy milk
Instructions
- Preheat the oven to 200 C, 400F .
- Into a big bowl mix the dry ingredients, flour, ground pistachio, crushed pistachio, white sugar, salt, and baking powder.
- Add liquid coconut oil to the dry ingredients mix, with a fork or a pastry cutter.
- Add to the dry mix soy milk, and rose water extract .
- Transfer the dough to a floured surface, and gently press it to form a big circle with 1 inch thick.
- Wrap the dough and put it in the fridge for 30 mins
- Take out the dough, from the fridge . and can cut in the dough into wedges or into small circles
- Brush the scones with soy milk, then transfer them to a baking tray covered with parchment paper.
- Prepare the glaze, in a small pot on low heat, add icing/powdered sugar and soy milk, until it slightly thicken.
- Put the tray in the oven and bake the scones for 7-10 minutes, or until they are lightly golden brown.
- Let them cool for 5 minutes, then pour the glaze over, and top with some pistachio, crushed or ground, and rose petals.
- Enjoy them fresh and freeze leftovers in an air tight container, is there any.
Nutrition Information:
Yield:
9Serving Size:
1 gramsAmount Per Serving: Calories: 244Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 358mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 5g
