These Raspberry Pistachio Scones With Lemon Glaze are the perfect way to start the day. They are light and tender and full of flavor. Perfectly paired with a cup of tea or coffee for that on the go breakfast.
To me, scones are the perfect treat. They are a buttery pastry that have a slightly crusty exterior with a soft and tender interior. They are not overly sweet and come in a variety of flavors. Now I am sure that you can go to your local coffee shop and pick one up, but I can guarantee they will not be as fresh and taste as good as homemade scones. The best part is they are easy to make. With some basic ingredients you can have them put together and baked in no time.
Tips For Making Raspberry Pistachio Scones With Lemon Glaze
- Use Very Cold Butter: When making scones, it is very important to use very cold butter. In fact when making scones, the first thing I do is cut my butter into small cubes and then store them in the freezer so that when I am ready to use it there will be limited handling and it will be nice and cold. This will give your scones that great texture.
- Chilling The Scones Before Baking: I like to chill my scones for 15 to 20 minutes before baking them. This will relax the gluten and bring the butter back to that really cold temperature which will allow for a tender flaky scone.
- Spacing: Scones will spread slightly when baked. Be sure to place them at least 2” apart on the baking sheet, giving them room to expand.
How To Store Your Scones
- These scones are best eaten the day you bake them, but if by chance there are some left over, place them in an air tight container and place them in the refrigerator for 2 to 3 days.
- You can prepare these scones ahead of time. Just place prepared scones on the baking sheet and place them in the freezer until ready to bake. Once your ready to bake them, remove from freezer, let them sit on the counter for 15 minutes then coat them with heavy cream before baking them.
Ingredients Needed To Make Raspberry Pistachio Scones
- Flour: All purpose flour is perfect for this recipe.
- Baking Powder & Baking Soda: These are leveling agents and will give your scones rise. They will also give them that tender texture.
- Salt: Adding a pinch of salt to sweet recipes helps to enhance the flavors.
- Granulated Sugar: Will add sweetness.
- Lemon Zest: This will add a delicate citrus flavor.
- Butter: Use very cold unsalted butter cut into small cubes.
- Egg: This will add structure and texture to your baked goods
- Heavy Whipping Cream: The fat will add a richness to the scones.
- Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract
- Pistachios: Shells removed and finely chopped.
- Raspberries: I use fresh raspberries that are frozen in a single layer
Other Scone Flavors
- Orange Chocolate Chunk Scones With Orange Glaze
- Lemon Blueberry Ricotta Scones
- Strawberry Scones
- Blackberry Lemon Scones
Raspberry Pistachio Scones With Lemon Glaze
These Raspberry Pistachio Scones With Lemon Glaze are the perfect on the go breakfast, mid morning pick me up or just any time of day snack.
Ingredients
- For The Scones
2 1/2 Cups all purpose flour
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/3 Cup granulated sugar
1 Tablespoon lemon zest
1/2 Cup butter
1 Egg
1 Cup heavy whipping cream
1 Teaspoon pure vanilla extract
1/3 Cup chopped pistachios
1/2 Cup fresh raspberries, frozen
- For The Lemon Glaze
3/4 Cup powdered sugar
1 Tablespoon fresh squeezed lemon juice
1 To 2 Tablespoons heavy whipping cream
2 To 3 Tablespoons finely chopped pistachios
Directions
- Line a baking sheet with parchment paper and set to the side.
- Cut butter into small cubes and place in a small glass bowl. Place butter in the freezer until ready to use.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt and lemon zest until combined. Add the frozen butter cubes and using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles a course meal.
- Beat together the heavy whipping cream, egg and vanilla extract in a small bowl until combined. Pour the cream mixture into the flour mixture and mix with a fork until just combined.
- Pour the mixture out onto a floured counter. Add the pistachios and frozen raspberries and using your hands, press the dough together to form an 8” circle. Cut the circle into 8 equal pie shape pieces. Place each piece on the prepared baking sheet 2” apart. Place baking sheet in the freezer for 15 to 20 minutes.
- Meanwhile, preheat the oven to 425º. Remove the baking sheet from the freezer. Brush the tops of each scone with heavy whipping cream. Place in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and immediately transfer the scones to a wire rack.
- While the scones are cooling, you can prepare the Lemon Glaze. To a small bowl, add the powdered sugar and lemon juice and mix to combine. Mix in the heavy whipping cream, 1 tablespoon at a time until it is of drizzle consistency.
- Drizzle the lemon glaze on top of the cooled scones and top with chopped pistachios.
- Enjoy.