I’ve been dreaming up this recipe for weeks. Crisp edges with crunchy sugar, sweet soft and flaky insides, and crunchy and nutty pistachios all over the place. Perfect hint of green for St. Patty’s Day, or a spring time tea party.
They really are the perfect scones, and gluten-free too. My co-worker got to sample one and immediately declared it was the best scone she’d ever had and was surprised it was actually gluten-free.
The last few weeks have been super crazy! My life has been turned inside out and upside down over the last week. All good changes, but changes nonetheless and everything went down in a one week period of time. It has been taking some time to adjust, which is why my posts have been less frequent and my online presence less present.
Last week I went back to work unexpectedly. I hadn’t been working outside of the home since my daughter was born almost 2 years ago. I had been working in my dad’s chiropractic office before I got married and then after when I was pregnant with Miss E. I hadn’t planned to go back to work but my dad needed some help so I rearranged my life so that I can go and work in his office. I love working with all the patients but am glad that I am only working part-time and that I will only be there for a few months (probably 6-7.)
We also went to Dallas last weekend to visit my mother-in-law. We had a great trip!
That also threw of my recipe development and blogging schedule.
Don’t worry I’m still blogging, and baking, it is just taking me a while to figure out how to balance everything.
So for now, eat these scones.
- 2 c. gluten-free rice flour blend
- 1 tsp. xanthan gum
- 1 Tbs baking powder
- 1/2 c. white sugar
- 1/2 c. pistachio meats
- 1/2 c. (4 oz/1 stick) butter
- 1/2 c. milk
- 1-2 Tbs milk (for brushing)
- 1 1/2 tbs course sugar ( I used turbinado)
- It is pretty easy to shell pistachios by hand, but it can be time consuming. You can purchase them already shelled, or do it your self. Just do you best to remove most of the brown skins so that the pretty green shines through.
- 1/2 c of pistachio meats was perfect for me, but if you really love them you can use up to a cup.
- It can be hard to tell when the scones are done cooking. If you pull them apart and find that there are still some doughy areas inside finish separating them and bake for about 5 minutes in a 350F oven and that should eliminate them.