Description
raspberry pistachio and lemon scones
Ingredients
Scale
- 3 cups (450 grams) plain wholemeal (wholewheat) flour, PLUS extra to work with
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (80 grams) ground pistachios
- 1/2 cup (55 grams) brown sugar
- 1 cup (250 grams) cold unsalted butter, cut into 1 cm cubes
- 3/4 cup (180 ml) buttermilk
- 1 tablespoon vanilla extract
- zest of 1 lemon
- 1 1/2 cups fresh raspberries
- egg wash – 1 egg yolk + 2 tablespoons buttermilk, mix to combine
- 2 tablespoons caster sugar
- lemon drizzle:
- 3/4 cup (110 grams) icing (confectioners) sugar, sifted
- juice of 1 lemon
- 1/2 cup (40 grams) pistachios, finely chopped
Instructions
- 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
- Prep Time: 1 hour
- Cook Time: 20 mins