The spring 2025 Magnolia Journal is here! Inside, we’re exploring the theme of balance: what it looks like to find our footing on the tightrope of dreams and daily routines. Grab a copy online or at a newsstand near you for inspiration on making space for the good & lasting moments.
The cover photo was taken outside in golden-hued Texas Hill Country, where Jo readied a table for spring gatherings and taste-tested the (new!) Pistachio Scones served at Magnolia Press. Here’s a look behind the scenes…
We thought it would be fun to share the scone recipe so you can get a taste of the Silos from wherever you are this season. Enjoy!
Pistachio Scones
Almond-flavored scone topped with a glaze and sprinkled with crushed pistachios.
PREP: 45 min
COOK: 25 min
COOL: 15 min
MAKES: 8 scones
ingredients
Marzipan
¾ cup almond flour
½ cup + 1 Tbsp. powdered sugar
1 Tbsp. water
½ tsp. almond extract
Glaze
1 cup powdered sugar
½ cup heavy cream
½ tsp. almond extract
Almond Scone
2 cups + 2 Tbsp. all-purpose flour
½ cup sugar
¾ tsp. salt
1 Tbsp. baking powder
2 eggs
1¼ tsp. almond extract
⅔ cup heavy cream
8 Tbsp. (1 stick) frozen butter, grated
¼ cup heavy cream to brush
¼ cup finely chopped pistachios
directions
1. For the marzipan: In a food processor, combine the almond flour, powdered sugar, water, and almond extract, then blend until a ball forms. Remove the mixture from the food processor, shape it into a firm ball, wrap it with cling wrap, and place it in the refrigerator to chill until ready to roll out.
2. For the glaze: Combine all ingredients and mix until smooth.
3. For the scones: Preheat the oven to 375°F.
4. In a bowl combine the flour, sugar, salt, and baking powder. Mix and set aside.
5. In a separate bowl combine the eggs, almond extract, and heavy cream. Mix and set aside.
6. Add frozen grated butter to the bowl with dry ingredients. Work quickly to disperse butter evenly throughout the mixture. Once butter is well incorporated, pour in the wet ingredients and work quickly to combine without overworking the dough. The dough should come together, pulling away from the bowl. Fold any shaggy ends into the dough.
7. Pat the dough into a 3-inch-thick rectangle. Letter fold the dough once by folding the left third of the rectangle over the center and then the right third over the folded left third.
8. Separate the dough into three pieces and roll each of them out into 1½-inch-thick rectangles. Place on a baking sheet, cover with cling wrap, and place in the refrigerator to chill.
9. While the dough is chilling, remove the marzipan from the refrigerator and separate into two even balls. Roll out the balls in the same length and width as the scone dough and set aside.
10. Remove the dough from the refrigerator. Place the first layer of scone dough on a floured surface and layer the marzipan on top. Repeat this process once more with the final layer of dough on top. Gently roll the dough to ensure the layers stick together and will not split during the baking process.
11. Cut the dough into eight even-sized triangles. Place scones on a baking sheet lined with parchment paper, brush evenly with heavy cream, and bake for 15–20 minutes.
12. Remove from the oven and let cool for 15 minutes. Once cool, drizzle with glaze and sprinkle bottom half with crushed pistachios. Store in an airtight container for up to three days.
On the cover:
Photograph by Lisa Petrole
Food styling by Jamie Flanagan
Floral design by Milk + Honey / Emily Whitten
