Description
Tender buttermilk scones bursting with fresh raspberries and crunchy pistachios, perfect for breakfast or brunch.
Ingredients
Scale
- 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.