Good to go
High profit
Quick & easy (production)

The Dubai Bar trend, driven by its ultra‑creamy and indulgent pistachio filling, is strongly influencing modern pastry. Incorporating this Dubai‑inspired texture into a scone a staple of breakfast menus adds a touch of originality and accessible luxury, creating a perfect contrast between a crumbly dough and a smooth, velvety filling.

Level:: Medium
Makes:: 12 units (80 g each)
Shelf life:: 2 days
Conservation:: Room temperature

2.7 oz

granulated sugar
12.2 oz

flour
0.6 oz

baking powder
6.2 oz

butter
1.0 lb

Whipping cream 35%
0.1 oz

salt
Q.S.

Creamy Pistachio Filling
Q.S.

Van Leer Kenosha 32% Milk Chococolate
Q.S.

Turbinado sugar
Q.S.

chopped pistachios

Dice the cold butter.
In a bowl, sift the flour, baking powder, granulated sugar, and salt, then add the cold butter cubes. Mix by hand until the texture is sandy.
Pour the cold cream into the mixture until a dough forms. Do not overmix.
Cover the dough with a plastic wrap and refrigerate for 1 hour.
Portion into 80 g pieces, 6 cm in diameter.
Brush with beaten whole eggs and sprinkle with Turbinado sugar before baking
Bake on parchment paper at 170°C for about 15 minutes.
Once cooled, slice the scone in half and pipe in the American Almond pistachio filling.
Decorate with a drizzle of melted milk chocolate and crusted pistachios.