Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 box (3.4 oz) instant pistachio pudding mix
- 6 tablespoons cold unsalted butter
- 1/4 teaspoon vanilla extract
- 1 large egg
- Up to 1/2 cup chocolate chips or chopped chocolate
- 2/3 cup heavy cream
Instructions
- Preheat the oven to 425°F (or adjust to 400°F if your oven runs hot). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, salt, and pistachio pudding mix.
- Grate cold butter into the dry mixture until it resembles coarse crumbs.
- Create a well in the center and add vanilla extract, egg, and half of the heavy cream. Mix until combined; add more cream as needed for smooth dough.
- Divide dough in half; press each half flat and sprinkle chocolate on top. Fold and shape into rectangles.
- Cut into triangles and place on prepared baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar.
- Bake for 13-15 minutes until golden brown and cooked through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (77g)
- Calories: 270
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg