Chocolate Pistachio Pepero Scones are a creative twist on classic chocolate scones, inspired by the famous Pepero snack sticks. These scones are rich in cocoa flavor, combined with crunchy pistachios and coated in smooth white chocolate for an elegant and modern dessert.
They are perfect for afternoon tea, special gatherings, or as a premium homemade snack to impress your guests. The outside is slightly crisp, while the inside remains soft and tender, with a deep chocolate taste balanced by the nuttiness of pistachios.
This recipe is ideal for anyone who loves bakery-style desserts but wants something unique and visually attractive.
Ingredients
For the Chocolate Scones
- 2 ¼ cups cake flour
- ½ cup sugar
- ¾ teaspoon salt
- 4 tablespoons cocoa powder
- 4 teaspoons baking powder
- ½ cup cold unsalted butter (cut into cubes)
- 1 large egg
- ¼ cup milk
- ⅓ cup whipped cream
For the Pistachio Chocolate Coating
- 1 cup white chocolate (compound or couverture)
- ¼ cup pistachios, finely chopped
- Extra crushed pistachios for topping
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl or food processor, mix together:
- Flour
- Sugar
- Salt
- Cocoa powder
- Baking powder
Pulse or whisk until evenly combined.
Add the cold butter cubes and mix using your fingers or pulse in a processor until the texture looks like coarse crumbs.
Add the egg, milk, and whipped cream gradually. Mix gently until a dough forms. Do not overmix.
2. Chill the Dough
Transfer the dough onto a lightly floured surface.
Flatten it into a rectangle about 2 cm thick.
Place it on a tray and cover with plastic wrap.
Freeze for at least 2 hours to make it firm and easier to cut.
3. Shape the Scones
After chilling, remove the dough from the freezer.
Cut it into thin rectangular sticks or triangular scones to resemble Pepero shapes.
Place them on a baking tray lined with parchment paper, leaving space between each piece.
4. Bake
Preheat the oven to 170°C (340°F).
Bake the scones for about 20 minutes or until firm and slightly golden on the bottom.
Remove from oven and let them cool completely.
Chocolate Pistachio Coating
1. Melt the Chocolate
In a bowl over hot water (double boiler) or microwave in short intervals, melt the white chocolate slowly until smooth.
2. Add Pistachios
Mix the chopped pistachios into the melted chocolate.
Final Assembly
Once the scones have completely cooled:
- Dip or spread the pistachio chocolate over the top half of each scone.
- Sprinkle extra crushed pistachios on top while the coating is still warm.
Place the coated scones in the fridge or freezer for 10–15 minutes to set.
Texture and Flavor Notes
These scones have:
- A soft and slightly crumbly interior
- A crisp outer texture
- A rich chocolate base balanced with nutty pistachio flavors
- A smooth, sweet white chocolate coating
The contrast in texture and flavor makes them perfect for elegant serving or special occasions.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, keep in the refrigerator for up to one week.
- They can also be frozen without the coating and dipped later.
Serving Suggestions
Serve these Chocolate Pistachio Pepero Scones with:
- Hot tea or green tea
- Coffee or cappuccino
- Hot chocolate for extra chocolate lovers
- A scoop of vanilla ice cream
Variations
- Add dark chocolate chips inside the dough for extra richness.
- Replace pistachios with almonds or hazelnuts.
- Add orange zest for a citrus chocolate flavor.
Final Words
Chocolate Pistachio Pepero Scones are a perfect blend of elegance, creativity, and delicious flavor. They are simple to prepare but look like they came straight from a high-end bakery.