Hellooo!! Wherever you are I hope you’re having a great weekend full of fun and sun and maybe some light baking! It’s Mother’s Day tomorrow, which means this weekend is all about the wonderful Moms and mother figures in our lives. A day to remind them how much we love them and appreciate everything they do! My family is keeping things pretty casual for the most part, but of course food will be involved. (I mean, isn’t food always involved!? 😋)
If you’re anything like me, you like to show your love for others through food. Nothing is more special than a homemade meal or sweet treat, IMO! Whip up something special but not too complicated, like these delicious buttermilk scones! Scones are among some of the quickest and easier breakfast pasties to make. Making them great to have fresh for a breakfast or brunch. These scones require only one bowl and minimal handling to make.
I’ve made a few variations of these buttermilk scones and they’ve all come out with great success. The key here is the buttermilk and extra cold butter! These two ingredients might not seem like the standout stars, but they are what creates the tender and moist texture in this pastry. Nothing is more sad than a dried out and bland scone, but that’s definitely not what you’re getting here! I especially love the flavor combo. Fresh fruity raspberries with the pleasant crunch of pistachios, YUM!
So go ahead and show Mom some love by bringing her homemade breakfast! Or show your significant other, your Father, or heck, even yourself some love! ❤
Print
Raspberry Pistachio Buttermilk Scones
- Prep Time: 20 mins
- Cook Time: 13 mins
- Total Time: 33 mins
- Yield: 12 scones 1x
Description
Tender buttermilk scones bursting with fresh raspberries and crunchy pistachios, perfect for breakfast or brunch.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 sticks (6 oz) very cold unsalted butter, diced
- 1 cup buttermilk, plus more for brushing
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 TBS)
- 1/3 cup shelled, unsalted pistachios, roughly chopped
- 4 oz raspberries (fresh or frozen)
- Demerara or Turbinado sugar, for topping
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add in the cold diced butter and use your hands or a pasty blender to work the butter into the flour until the mixture resembles course crumbs. It’s okay if there are some largish pieces of butter remaining.
- Add in buttermilk, vanilla extract and zest, and gently mix with a fork until everything is just moistened. The dough will have a rough look. Gently mix in the chopped pistachios.
- Gather the dough into a ball and place on a clean floured surface. Knead the dough a few times so that it holds together. Next, gently fold in the raspberries into the dough. At this point some of the raspberries will burst and the dough will become wet and slightly sticky. This is okay! Add a touch more flour (about half a tablespoon or so) only if need be to help the dough stay together. Divide the dough in half and shape each half into a circle about 1/2 inch thick and 7 inches wide. Cut each circle into 6 triangle shaped scones. If desired, gently press an additional raspberry on the top of each scone for added decoration.
- Using two cookie sheets lined with parchment paper, place 6 scones on each pan, leaving plenty of space between each scone. Brush the top of scones with additional buttermilk and sprinkle with Demerara sugar.
- Bake scones for 11-13 minutes, or until the tops and bottoms have started turning golden brown. Place on a wire rack to cool.
Leave a Reply