Scones are one of my favorite things to make and enjoy. I’ve been picking up some from our local farm store, but it was time to try a new batch. My family devoured these raspberry pistachio scones; I didn’t even have a chance to sample one! I skipped the glaze on these, and no one complained.
2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 cup shelled pistachios
8 Tbsp unsalted butter, cold and cut into 1/2 inch cubes
1 cup heavy cream plus 2 Tbsp
4 oz fresh or frozen raspberries
1 Tbsp turbinado sugar
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set pan aside. In a food processor, add the flour, sugar, baking powder and salt; pulse to combine. Add in the pistachios and cold butter. Pulse about 10-12 times or until the butter is pea sized. Transfer to a larger mixing bowl.
Create a well in the center of the ingredients and pour in 1 cup of cold heavy cream. Mix together with a fork until the dough starts to come together. Gently fold in the raspberries. Pour the dough out onto a floured counter top. Press the dough together to form a 8-inch disc, about 1-inch thick. Be cautious to not over-work your dough too long of the butter will start to melt. Cut the dough into six equal sized wedges. Transfer to the lined baking sheet, about 2-3 inches space between.
Place the pan in the freezer for 10 to 15 minutes to chill. Remove from the oven and brush the tops with the remaining 2 tablespoons of heavy cream. Generously sprinkle the turbinado sugar over the top. Bake for 18-20 minutes or until golden brown on top. Transfer to a cooling rack to completely cool.
Source: A Beautiful Plate
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