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Raspberry Pistachio Scones with Lemon Glaze

Raspberry Pistachio Scones with Lemon Glaze: A Cozy Treat

These Raspberry Pistachio Scones with Lemon Glaze offer a delightful combination of flavors and textures, making for an irresistible treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 scones
Course: Dessert
Cuisine: British
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Batter
  • 2 cups unbleached all-purpose flour Swap with gluten-free flour for a gluten-free option.
  • ¼ cup granulated sugar Brown sugar can bring a deeper flavor.
  • 2 teaspoons baking powder Ensure it's fresh for optimal results.
  • ½ teaspoon kosher salt Feel free to use sea salt as an alternative.
  • ⅓ cup crushed pistachios You can replace them with chopped almonds if preferred.
  • ½ cup cold unsalted butter Ensure it's very cold or substitute with vegan butter.
  • ¾ cup chilled heavy cream Half-and-half works in a pinch.
  • 1 cup fresh or frozen raspberries Frozen raspberries are ideal if fresh ones aren't available.
  • Demerara to taste sugar Can be omitted or substituted with regular sugar.
For the Lemon Glaze
  • 1 cup powdered sugar Cornstarch-free powdered sugar is preferred.
  • 2 tablespoons fresh lemon juice Lime juice can also serve as a substitute.
  • 1 tablespoon heavy cream You can replace this with milk for a lighter version.

Equipment

  • Oven
  • Food Processor
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Combine flour, sugar, baking powder, and salt in a food processor and pulse until blended.
  3. Add butter to the flour mixture and pulse until it resembles coarse crumbs, then fold in crushed pistachios.
  4. Pour in chilled heavy cream and gently stir in raspberries, being careful not to overmix.
  5. Turn the dough onto a floured surface, shape into a 1-inch thick disc, and cut into six wedges.
  6. Place the wedges on the baking sheet and freeze for 10 to 15 minutes.
  7. Brush the tops with heavy cream and sprinkle with demerara sugar before baking.
  8. Bake for 18 to 20 minutes until golden brown and risen.
  9. Whisk powdered sugar, lemon juice, and heavy cream together for the glaze.
  10. Once cooled, drizzle the lemon glaze over the scones and sprinkle with extra ground pistachios.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Notes

Use cold ingredients for flaky scones, avoid overmixing, and allow cooling before glazing for best texture and flavor.

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