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Raspberry Pistachio Scones with Lemon Glaze

Raspberry Pistachio Scones with Lemon Glaze for a Cozy Treat

Delightful Raspberry Pistachio Scones with Lemon Glaze, quick and perfect for cozy snacks and tea time.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 6 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Unbleached All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • ½ cup Granulated Sugar Reduce slightly or use coconut sugar for a less refined alternative.
  • 1 tablespoon Baking Powder Ensure it’s fresh for best results.
  • ½ teaspoon Kosher Salt Sea salt can also be used as a substitute.
  • ½ cup Pistachios Walnuts or almonds can work well instead.
  • ½ cup Cold Unsalted Butter Should be extra cold. Margarine can be used for a dairy-free option.
  • ¾ cup Chilled Heavy Cream Coconut cream can be a non-dairy substitute.
  • 1 cup Fresh or Frozen Raspberries Blueberries make a lovely alternative.
For the Topping
  • 1 tablespoon Demerara or Turbinado Sugar Regular sugar can also substitute.
For the Glaze
  • 1 cup Powdered Sugar Can be made by blending granulated sugar into a powder.
  • 2 tablespoon Fresh Lemon Juice Lime juice can serve as a substitute.
  • 1 tablespoon Heavy Cream Any cream can work if needed.

Equipment

  • Oven
  • food processor
  • Parchment paper
  • Mixing Bowl
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a half sheet pan with parchment paper.
  2. In a food processor, pulse together flour, sugar, baking powder, and salt until combined. Add pistachios and butter, pulsing until it resembles coarse crumbs.
  3. Create a well in the center and pour in the chilled heavy cream. Stir until just combined and gently fold in raspberries.
  4. Transfer the dough to a floured surface, shape it into an 8-inch disc, and cut into 6 wedges. Freeze for 10-15 minutes.
  5. Brush the tops with heavy cream, sprinkle sugar, and bake for 18-20 minutes until golden brown.
  6. While baking, prepare the glaze by whisking powdered sugar, lemon juice, and cream to a drizzling consistency.
  7. Once cooled, drizzle the lemon glaze over the scones and serve warm.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Chill ingredients for maximum flakiness; store scones in an airtight container at room temperature for up to 2 days.

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