Now, Why This Recipe and What Makes It Special?

This is our gluten-free pistachio scone. And to be honest, it wasn’t supposed to be a scone at all.

I was actually working on a shortbread cookie recipe—still am—and somewhere along the way, a few tweaks led to this. And I’m really glad they did, because what came out of the oven wasn’t a cookie. It was something better. A soft, nutty, buttery scone that felt like the exact thing I didn’t know I’d been looking for.

This recipe doesn’t use any gums, soy, or gluten—and it still holds together beautifully. The texture is balanced: not crumbly, not overly soft, not dry. There’s a slight chew to it, a little structure, and a nice, gentle crunch from the pistachios. It gives breakfast or brunch vibes, especially if you’re the kind of person who likes a little something next to your tea or coffee. And if you’re not sharing, that’s okay too—it works as a quiet afternoon snack.

What makes this scone really stand out is the flavor of the pistachios. I used raw, unsalted ones, and they bring this rich, buttery nuttiness that reminds me a little of avocado—mild, fatty in a good way, but still clearly a nut. It adds depth without overpowering anything. It just works.

I shaped these using cookie tins because the dough is soft and sticky—and I already knew it would spread if I left it on its own. The tins help it hold that round shape and give the scones a nice puck-like look that’s kind of satisfying when you bite into them. You get these gentle layers and a soft break in the middle that’s really comforting.

These are quick to make, but I’ll say this—oil your hands. The dough is sticky, and it’ll cling to everything if you don’t prep. I used the bottom of a glass to press the dough into the cookie tins, and it worked great. Just make sure to lightly oil the base of the glass too, and don’t go overboard.

Ingredient Call-Outs and Swaps

Let’s talk swaps first.

Swaps You Can Make:

• Butter: Cold, unsalted butter works best here. I wouldn’t sub in oil—it changes the texture.

• Flour: I used King Arthur’s gluten-free all-purpose flour (gum-free). If your flour blend has xanthan gum, you may get a firmer texture.

• Milk: Whole milk gives the best richness. You can try oat milk or another dairy-free option, but I haven’t tested it with this batch.

• Pistachios: Raw, unsalted. You can swap in chopped almonds or cashews if needed, but the pistachios really give it a unique flavor.

Lessons Learned

1. The dough will look too soft. That’s okay. Just oil your hands and tools lightly and you’ll be fine.

2. If you need a little more firmness, add up to 2 teaspoons of gluten-free flour. Don’t overdo it.

3. Cookie tins help with structure. If you’re not using tins, the dough may spread out more.

4. Preheat your oven to 350°F, and if you can, use an oven thermometer. Most ovens run hot or cold without you realizing.

5. I bake mine for 22 minutes. You can go a minute or two more if you want a little more browning, or slightly less if you like a softer finish.

6. Don’t skip cooling time. They finish setting up as they cool, and the texture gets even better.

How to Make It Your Own

• Try chopped almonds instead of pistachios.

• Add a bit of citrus zest—lemon or orange would give a nice lift.

• Sprinkle a little coarse sugar on top before baking for extra texture.

• Drizzle with a simple glaze after cooling if you want it a bit more dessert-like.

• Use square cookie tins if you want more traditional shapes.

Pro Tip:
Oil the inside of your cookie tins and the bottom of the glass you’ll use to press the dough—just enough to keep things from sticking, but not so much that it makes the dough greasy. A light touch really helps.

Summary Notes:

This scone came from a happy accident, but I’m glad it happened. It’s simple, balanced, and easy to make. No fancy steps. No hard-to-find ingredients. Just a recipe that works—and something you can feel good about serving (or just keeping all to yourself). If you try it, let me know how it went and what you ended up doing with it. I’d love to hear your thoughts in the comments below.