Soft & buttery scones filled with chunks of rich dark chocolate and crunchy pistachios.
These Dark Chocolate & Pistachio Scones are fluffy, buttery, and soft. Studded with gooey chunks of dark chocolate and crunchy pistachios. They are also 100% vegan.
You can never go wrong with a delicious buttery and fluffy scone…especially when it has dark chocolate.
These scones are studded with crunchy and nutty pistachios and chunks of dark chocolate. Plus, drizzled with more dark chocolate for that perfect finishing touch.
How to make Dark Chocolate & Pistachio Scones:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in ½ cup chopped chocolate and pistachios. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
- Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won’t be as buttery and light.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8″ disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with vegan “egg” wash and sprinkle over turbinado/raw sugar.
- Bake for 18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, melt remaining ⅓ cup chocolate. Top scones with drizzle of chocolate. Let set before serving and enjoy!
Why you’ll love these Dark Chocolate & Pistachio Scones:
- Soft & buttery
- Perfectly sweetened
- Studded with dark chocolate and pistachios
- Simple & easy to make
- Egg and dairy-free
If you’re looking for more delicious vegan scone recipes, you’ll also love these Orange Blueberry Scones, these Chocolate Chip Carrot Cake Scones, and these Earl Grey & Cardamom Scones.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & buttery scones filled with chunks of rich dark chocolate and crunchy pistachios.
- 2 ½ cups (351g) all-purpose flour
- ½ cup (90g) granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) vegan butter, frozen then grated*
- ½ cup (75g) + ⅓ cup (55g) chopped dark chocolate (60-70% ideal), divided
- ½ cup (60g) chopped unsalted pistachios
- ½ cup + 3 tbsp (~5.15 fl oz) cold, unsweetened non-dairy milk
- 1 tsp vanilla extract
- "Egg wash": ¼ cup non-dairy milk + 1 tsp honey*
- Raw/turbinado sugar, for topping
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In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
-
Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in ½ cup chopped chocolate and pistachios. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
-
Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.
-
Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with vegan "egg" wash and sprinkle over turbinado/raw sugar.
-
Bake for 18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, melt remaining ⅓ cup chocolate. Top scones with drizzle of chocolate. Let set before serving and enjoy!
*The best way to cut your butter into the flour is by first freezing the stick then grating it with a box grater.
*Or sub 1 lightly beaten egg.
Delicious! I have made these a handful of times. They are my go to now. Super easy and always turn out great.
Author
Hi Brigid, so happy to hear you enjoy this recipe!