This weekend we baked the most amazing raspberry pistachio and lemon scones.
The weather was gloomy and overcast thanks to a cyclone brewing up the coast so we opted to stay in and spend some much needed time at home.
We played, read, napped, ate and baked.
It was perfection.
Amongst our cooking adventures (we also roasted a gorgeous pork belly) Grace decided we should make some scones. Both Grace and Harry had baked them at kindy last week and neither of them have stop chattering about how fun the dough was so play with.
So scones it was.
Our best. ever. blueberry scones are our usual ‘go-to’ but with no blueberries in sight we decided for a raspberry pistachio and lemon version instead.
This raspberry pistachio and lemon version kicks the blueberry scones butt.
Not only are the scones utterly beautiful thanks to the wonderful mix of pink and green hues. But the gorgeously golden crust of the scone is laced with drizzles of lemon icing and topped with crunchy flecks of pistachio – scone perfection.
We enjoyed our scones for afternoon tea nestled on a picnic rug under the window so we could take in the ever changing shapes of the grey clouds. Grace poured our pretend cups of tea and Harry dished out the scones on teeny tiny plates – it was weekend magic.
I hope these scones bring a little delicious magic into your kitchen.
To make your own raspberry pistachio and lemon scones simply…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. My kids feel confident stating on stools – but when they were younger I would pop their kids sized table into the middle of the kitchen and get them to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Pop a wooden board on the bench in front of your child and using a small serrated knife guide your little one through cutting the cold butter into small cubes. Set aside.
Together measure 3 cups of wholemeal flour and place into a large mixing bowl.
Next, ask your child to place the cubes of butter into the bowl with the flour.
Together, measure 1 tablespoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon salt and add to the bowl.
Together, measure 3/4 cup of ground pistachios and add to the bowl.
Together, measure 1/2 cup of brown sugar and add to the bowl.
Ask your little one to use their hands to combine the mixture. Then to use their fingertips to squeeze the butter into the flour until the mixture resembles wet sand. This took Grace, Harry and I a good five minutes or so of mixing.
Together, measure 3/4 cup buttermilk and add to the bowl.
Together, measure 1 tablespoon of vanilla extract and add to the bowl. Also add the zest of 1 lemon.
Together add 1 1/2 cups of fresh raspberries to the bowl.
Arm your little one with a wooden spoon and ask them to mix until combined. The raspberry pistachio and lemon scone dough can be quite thick so using your hands might be a little easier if needed.
Clear the bench. Ask your little one to sprinkle handfuls of flour over the bench.
Ask your child to use their hands to spread the flour across the bench.
Ask your child to tumble the raspberry pistachio and lemon scone dough onto your floured bench. Ask them to flatten the dough then gather it back together – repeat 3-4 times. Don’t overwork the dough, it should still be quite crumbly – this is what creates the most luscious short buttery scones. This dough is quite wet – if needed add a little extra flour to help shape it.
With the help of your child – flatten the dough into a 2 centimetre high x 40 centimetre (approx.) long rectangle.
Grab a large knife and dip it in flour (this helps the knife not stick to the dough) and cut the dough into approx. 12 triangles. Use the knife (like you would a spatula) to lift the scones from the bench and place onto a flat oven tray lined with baking paper.
Place the tray of scones into the fridge for 40 minutes.
Meanwhile preheat your oven to 180 degrees celsius (350 F).
Remove the scones from the fridge and ask your little one to brush each scone with a little egg wash.
Egg wash – 1 egg yolk PLUS 2 tablespoons of buttermilk whisked in a small bowl.
Then ask your child to sprinkle each scone with a little caster sugar. Whilst the extra sugar is optional – it does create the most gorgeously golden and unbelievably delicious crust.
Bake the scones for 15-20 minutes or until golden and cooked through. To test if the scones are cooked, press lightly on the centre, if the scones bounce back they’re done.
Allow the scones to cool completely.
Meanwhile – to make the lemon drizzle icing place 3/4 cup icing sugar and the juice of half a lemon into a small bowl. Ask your child to stir to combine. Drizzle over cooled scones and top with finely chopped pistachios.
- 3 cups (450 grams) plain wholemeal (wholewheat) flour, PLUS extra to work with
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (80 grams) ground pistachios
- ½ cup (55 grams) brown sugar
- 1 cup (250 grams) cold unsalted butter, cut into 1 cm cubes
- ¾ cup (180 ml) buttermilk
- 1 tablespoon vanilla extract
- zest of 1 lemon
- 1½ cups fresh raspberries
- egg wash - 1 egg yolk + 2 tablespoons buttermilk, mix to combine
- 2 tablespoons caster sugar
- lemon drizzle:
- ¾ cup (110 grams) icing (confectioners) sugar, sifted
- juice of 1 lemon
- ½ cup (40 grams) pistachios, finely chopped
- Place the flour, baking powder, baking soda, salt, ground pistachios and brown sugar into a large bowl and mix to combine. Add butter and use fingertips to work butter into the flour until the mixture resembles wet sand. Add the buttermilk, vanilla, lemon zest and raspberries and stir until dough forms. Spread a little flour over your work bench. Tumble the mixture onto the work surface and flatten the dough, bring the dough back together - repeat 3-4 times. Do not over work the dough. This dough is quite wet - if needed add a little extra flour to help shape it. Flatten the dough into a 2 centimetre high x 40 centimetre (approx.) long rectangle. Use a floured knife to cut the dough into approx. 12 triangles. Use the knife (like you would a spatula) to lift the scones from the bench and place onto a flat oven tray lined with baking paper. Place the tray of scones into the fridge for 40 minutes.
- Meanwhile preheat your oven to 180 degrees celsius (350 F). Remove scones from fridge. Brush each with a little egg wash and sprinkle over a little caster sugar. Bake for 15-20 minutes or until golden and cooked through. A good way to test if the scones are cooked is to press lightly on the centre, if the scones bounce back they're done. Allow the scones to cool completely.
- To make the lemon drizzle icing - place the icing sugar and lemon juice into a small bowl and stir to combine. Drizzle over the cooled scones and top with pistachios. Enjoy X
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