Preheat oven to 425°. Line a baking sheet with parchment paper.

Place the pistachios in the bowl of a food processor and pulse a few times until they’re roughly chopped. Remove 1/2 cup of the roughly chopped nuts and set aside. Continue to process the remaining pistachios until they are finely ground. 

In a medium bowl or the bowl of a stand mixer, combine flour, baking powder, salt, and spices. Add butter pieces and, with the mixer on low or cutting in by hand with a pastry cutter, combine until butter is incorporated and flour looks uniformly crumbly. Mix in 1/2 cup of the finely ground pistachios and the brown sugar, then stir in the apples and chopped pistachios. Drizzle in 3/4 cup of cream and continue to mix until a soft dough forms (if the dough seems dry, add more cream, a tablespoon at a time, until it begins to come together). 

Turn the dough out onto a lightly floured surface and gently knead it a few times into a soft ball. Divide dough in half and pat each half into a 3/4 inch thick round.  Using a sharp knife, cut each round into six wedges. 

Transfer scones to parchment-lined baking sheet, leaving 2 inches between each. Brush with egg wash and sprinkle with turbinado sugar and extra chopped pistachios. 

Bake at 425° for 18-20 mins, until bottoms are evenly browned and tops are beginning to turn golden brown. Cool on a wire rack and serve warm or at room temperature. Wrap leftovers in parchment, then foil (they can be re-heated like this if desired).