Flaky Raspberry Pistachio Scones with Zesty Lemon Glaze: Your New Favorite Breakfast Treat
Experience the perfect blend of sweet and nutty with these exquisite raspberry pistachio scones, elevated by a vibrant lemon glaze. Each bite offers a delicate crunch, a tender crumb, and bursts of fresh fruit, making them an ideal indulgence for breakfast, brunch, or afternoon tea.
What a joyous moment it is to share a brand new recipe with you all! I know many of you have patiently awaited this culinary reveal for several weeks, and I’m incredibly grateful for your understanding. Our kitchen is finally organized, all the boxes are unpacked (though a bedroom dresser remains on our “to-buy” list, which isn’t ideal!), and our new apartment truly feels like home. With everything settled, it was only fitting to celebrate this milestone by baking something truly special, something comforting yet exciting.
And what better way to mark such an occasion than with scones? Not just any scones, but cream-based, butter-flecked, perfectly flaky delights studded with fresh raspberries and crunchy pistachios, all crowned with a glistening lemon glaze. This particular combination seemed destined to be my inaugural creation in our new culinary space. The vibrant colors and contrasting textures perfectly embody the fresh start we’re embracing.
My Growing Love Affair with Scones
This year, I’ve undeniably developed a deep affection for scones. It all began with these irresistibly brown butter chocolate chip scones, which quickly became a household favorite. Shortly after, I experimented with these delightful carrot cake scones with maple cream cheese glaze, proving just how versatile and adaptable scone recipes can be. Before this recent resurgence of interest, I honestly didn’t bake scones very often, which is quite peculiar considering my upbringing.
It might sound strange, but I somewhat grew up eating scones. While they weren’t exactly a staple diet (not recommended for everyday consumption!), I’ve certainly enjoyed my fair share over the years. This lifelong acquaintance with scones traces back to my roots.
A Taste of British Tradition: Scones, Cornwall, and GrannyBird
As some of you might recall or already know, my father is British. Consequently, almost every summer of my childhood, my family and I would embark on a memorable journey to Cornwall, England, to visit my wonderful grandmother, whom we affectionately call GrannyBird. The nickname came about because she would “fly” across the ocean to visit us, a whimsical notion that stuck! Before her well-deserved retirement, my grandmother ran a highly successful bed and breakfast for many years, personally overseeing much of the cooking and baking. This meant our summers were steeped in delicious homemade treats.
Like most English people, GrannyBird takes tea time with the utmost seriousness. It’s not merely a quick drink; it’s a cherished ritual, a pause in the afternoon to savor good company and delightful food. As you can undoubtedly imagine, our summer afternoons were often a delightful spread of various cakes, an assortment of biscuits and cookies, endless pots of piping hot tea, and, of course, scones. Lots and lots of scones. It truly wasn’t a bad way to spend an afternoon!
Cornwall, in particular, is renowned for its cream scones. And a crucial detail: they must *always* (and I mean always!) be accompanied by traditional clotted cream and a generous dollop of jam. For those unfamiliar, clotted cream is a thick, rich cream with a distinct flavor and texture, often likened to something between butter and whipped cream (yes, it’s as indulgent as it sounds!). And here’s where the rules get serious: you must *always* put the jam on first, followed by the clotted cream. Never, ever the other way around. I didn’t invent these rules, mind you; it’s a matter of deep-seated tradition and local pride!
My Top 5 Secrets for Perfect Scones Every Time
All of this scone-eating, and now scone-making, has taught me invaluable lessons. These are the five golden rules I adhere to for achieving truly exceptional, flaky, and tender scones:
- Cream Scones Reign Supreme: Hands down, cream-based scones consistently surpass buttermilk scones in terms of richness and tenderness. The high-fat content of heavy cream contributes to an incredibly moist crumb and a luxurious mouthfeel that buttermilk simply can’t replicate. While buttermilk adds a lovely tang, for ultimate indulgence and flakiness, cream is the clear winner.
- Embrace the Chill Factor: For maximum flakiness, always, *always* use extra cold butter and well-chilled heavy cream. Cold butter, when cut into the flour, creates small pockets of butter that melt during baking, releasing steam and creating those desirable flaky layers. If your butter starts to soften, or your cream feels less than icy, don’t hesitate to pop your cubed butter (and even the cream container) into the freezer for a few minutes before mixing. This simple step is a game-changer for texture.
- Thou Shalt Not Overwork the Dough: This is perhaps the most crucial rule for tender scones. Overworking the dough develops the gluten, resulting in a tough, dense scone instead of a light, flaky one. Mix just until the ingredients are combined and the dough barely comes together. It’s okay if it looks a little rustic or “scraggily” before going into the oven; an ugly, flaky scone is infinitely preferable to a perfectly shaped but tough one. Gentle handling is key to a melt-in-your-mouth texture.
- Cool Immediately on a Wire Rack: Never allow freshly baked scones to cool on a hot baking sheet. The residual heat from the pan will create steam, which then condenses and makes the bottom of your beautiful scones soggy. As soon as they come out of the oven, transfer them immediately to a wire cooling rack. This allows air to circulate around them, preserving their crispy exterior and ensuring a perfectly dry, tender base.
- Scones Are Surprisingly Quick and Versatile: Once you master the basic technique, scones are one of the most rewarding baked goods to make, especially when you’re short on time. They require minimal preparation, no lengthy proofing or resting time (beyond a brief chill before baking), and a good base recipe opens up a world of flavor possibilities. From sweet fruit combinations to savory herb and cheese variations, the creative potential is endless. They’re perfect for last-minute guests or an impromptu brunch.
Crafting These Raspberry Pistachio Scones
Today’s featured scones are generously loaded with the vibrant sweetness of fresh raspberries and the delicate crunch of pistachios. A quick word of caution: be prepared for some of the raspberries to get gently crushed as you press the dough together. This is perfectly normal and adds to the natural marbling and fruit flavor throughout. To manage any stickiness, especially from the crushed raspberries, be sure to generously flour your hands and your countertop. This will make handling the dough much easier and prevent frustration.
After baking, I opted for a bright and simple lemon powdered sugar glaze, which provides a lovely tangy contrast to the sweet berries and nutty pistachios. For an extra touch of elegance and a pop of color, I sprinkled some finely ground pistachios over the glaze. While these may not be the traditional clotted cream and jam scones of Cornwall, they are undeniably delicious and offer a refreshing, modern take on this classic pastry. They’re a testament to how traditional baking methods can be adapted to create exciting new flavor profiles.
Raspberry Pistachio Scones with Lemon Glaze
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
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Food Processor (optional, but recommended)
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Wire Cooling Rack
Ingredients
For the Scones:
- 2 cups (240 g) unbleached all-purpose flour plus extra for dusting your work surface and hands
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon (14 g) baking powder
- ½ teaspoon kosher salt
- ⅓ cup (35 g) shelled pistachios roughly chopped
- 8 tablespoons (4 oz; 115 g) very cold unsalted butter cut into ½-inch cubes
- 1 cup (240 mL) chilled heavy cream plus 2 tablespoons (30 mL) more for brushing tops of scones
- 4 ounces fresh or frozen raspberries
- 1 tablespoon demerara or turbinado sugar for sprinkling
For the Lemon Glaze:
- ¾ cup (90 g) powdered sugar sifted, to prevent lumps
- 1 tablespoon (15 mL) fresh lemon juice adjust to desired consistency and tartness
- 1 teaspoon heavy cream or milk, for richness
- 2 tablespoons (20 g) whole pistachios finely ground for decorating the finished scones
Instructions
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1. Prepare Your Baking Station: Preheat your oven to 425°F (220°C). Position an oven rack in the center of the oven. Line a half-sheet pan with natural parchment paper to prevent sticking and for easy cleanup. Set this prepared pan aside.
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2. Combine Dry Ingredients: In a large food processor fitted with a blade attachment (or a large mixing bowl if doing by hand), combine the unbleached all-purpose flour, granulated sugar, baking powder, and kosher salt. Pulse several times (or whisk well) until all the dry ingredients are thoroughly and evenly incorporated. Add the roughly chopped pistachios and the very cold, cubed unsalted butter to the flour mixture. Pulse about 10 times (or cut in with a pastry blender or your fingertips) until the butter pieces are no larger than the size of small peas. The mixture should resemble coarse meal with visible butter flecks. Transfer this mixture to a large mixing bowl if you used a food processor.
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3. Add Wet Ingredients and Raspberries: Create a small well in the center of the dry ingredients in the mixing bowl. Pour in 1 cup (240 mL) of chilled heavy cream. Using a sturdy fork, gently stir the cream into the dry ingredients. As the dough just begins to come together and is still a bit crumbly, carefully fold in the fresh or frozen raspberries. Avoid overmixing. Scrape the scone dough onto a clean, generously floured counter-top.
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4. Form and Cut the Scones: Gently press the dough together with your floured hands for only 5 to 10 seconds, just enough to form a cohesive ball. Remember, avoid over-working the dough at all costs to ensure flakiness. Don’t worry if some of the raspberries get slightly crushed; this is natural. If the dough becomes too sticky or difficult to handle, sprinkle it with a bit more flour. Pat the dough into an 8-inch diameter disc, aiming for a thickness of roughly 1-inch. Using a sharp, large knife, cut the dough disc into six equal wedges. Carefully transfer these scone wedges onto your lined sheet pan, ensuring they are spaced apart by several inches to allow for even baking.
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5. Chill and Bake: For extra flakiness, chill the scones in the freezer for 10 to 15 minutes. This helps the butter firm up again. While they are chilling, prepare your egg wash (or simply use extra cream). Using a pastry brush, lightly brush the tops of the chilled scones with the reserved heavy cream (or egg wash if preferred). Generously sprinkle the tops with demerara or turbinado sugar for a beautiful sparkle and a delightful crunchy crust. Bake for 18 to 20 minutes, or until the scones are beautifully golden brown and risen. Immediately transfer the hot scones to a wire cooling rack to cool completely before applying the glaze.
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6. Prepare Glaze and Topping: While the scones are cooling, prepare your lemon glaze and pistachio topping. In a small food processor, finely grind the 2 tablespoons of whole pistachios for decorating (alternatively, finely chop them with a sharp knife). Set aside. In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and the teaspoon of heavy cream until smooth. The glaze should be thick enough to cling to a spoon but still able to be drizzled easily. If it’s too thick, add a tiny bit more lemon juice or cream, a few drops at a time, until the desired consistency is reached. If it’s too thin, whisk in another tablespoon of sifted powdered sugar until it thickens appropriately.
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7. Glaze and Serve: Once the scones have cooled completely, use a spoon or a small whisk to generously drizzle the lemon glaze over the tops of each scone. Immediately sprinkle with the finely ground pistachios before the glaze sets. Allow the glaze to set for a few minutes before serving. These scones are best enjoyed on the day they are baked for optimal freshness and texture. Enjoy your homemade, flaky delights!
Tips for Success:
- Scones are always best served fresh on the day of baking. Their delicate texture and flakiness are at their peak when warm from the oven or within a few hours.
- If you plan to prepare the scones a day or two in advance, it’s best not to glaze them until just before serving. Store unglazed scones in an airtight container at room temperature.
- To reheat unglazed scones, place them on a parchment-lined baking sheet and warm them in a 350°F (176°C) oven for 10 to 15 minutes, or until heated through. Allow them to cool slightly on a rack, then glaze and serve.
- Freezing baked, unglazed scones is also an option. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature and reheat as directed above before glazing.
I genuinely hope you’ll take the opportunity to bake these raspberry pistachio scones with lemon glaze. Whether you’re a seasoned baker or new to the world of scones, these treats are surprisingly simple to master and offer immense satisfaction. They’re a wonderful way to bring a touch of bakery-quality freshness and gourmet flavor into your home with minimal effort. The combination of fruity raspberries, earthy pistachios, and bright lemon makes for an irresistible sensory experience.
There’s nothing quite like the aroma of freshly baked scones filling your kitchen, especially when paired with a steaming cup of tea or coffee. These scones are perfect for a weekend breakfast, an elegant brunch centerpiece, or a delightful afternoon pick-me-up. Share them with loved ones or keep them all to yourself – I won’t tell! Enjoy the process and the delicious reward of these wonderfully flaky, buttery, and flavorful scones.