Pistachio Pudding Mix Scones
Scones made with instant pistachio pudding mix and lots of chocolate.
Servings 8
Cost 5
Ingredients
- 2 cups all-purpose flour, measure by weighing or spooning lightly. (250 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 3.4 oz box instant pistachio pudding mix
- 6 tablespoons cold unsalted butter, diced (84 grams)
- ¼ teaspoons vanilla
- 1 large egg
- Chocolate (amount up to you) ½ cup chips, wafers, chopped dark choc,
- ⅔ cup heavy cream plus more as needed
- coarse sugar for sprinkling
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment. If you know your oven runs hot, consider baking at 400F. These do get pretty brown around the edges, but we like them that way around here.
- Weigh the flour or measure carefully. You want to use only 250 grams or just barely 2 cups. Mix the flour, sugar, baking powder, salt, and pudding mix in a mixing bowl or food processor.
- Set the mixing bowl on a scale, set tare to zero and begin grating cold butter over the flour mixture, tossing to mix, until you reach 84 grams. If using a a food processor, add the butter by chunks and pulse until mixture is coarse.
- Make a well in the center and add the vanilla, egg and about half of the heavy creamy, Stir with a spoon or heavy duty scraper and continue adding cream until dough comes together. If using a food processor, add half the cream and pulse. When mixture holds together, empty onto a lightly floured surface or pastry mat.
- Divide dough in half. Working with one of the halves, press down into a ½ inch thick slab and lay chunks or disks of chocolate over. Fold in thirds and form into a 6x3 inch rectangle. Repeat with the second half of the dough to make two rectangles. Cut each rectangle into 4 triangles and place triangles the baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar.
- Bake for 13-15 minutes or until edges and tops are nicely browned and center is cooked through. Internal temperature should be at least 200 degrees F. If the scones are brown but seem underdone, you can shield with a piece of foil and bake a little longer at a reduced heat such as 350.
- Let the scones cool for a half hour before serving (if you can stand the wait!). These taste best when given some time to stand outside the oven.
