I just baked this Raspberry Pistachio Scones with Lemon Glaze Recipe, and I can’t stop smiling! There’s something magical about the combination of tart raspberries, crunchy pistachios, and a zesty lemon glaze. The scones came out flaky and buttery, and every bite felt like a mini celebration.
Making them reminded me why I love baking so much—it’s fast, satisfying, and the results are utterly delicious. If you enjoy experimenting with baked goods, you might also enjoy the Italian Easter Cookies Recipe for a sweet Italian treat. I can’t wait to share this recipe with you so you can enjoy it too.
Ingredients
Here’s everything you’ll need to make these scones perfectly:
- All-purpose flour – 2 1/2 cups, for a light, tender scone base. I always sift mine for extra fluffiness.
- Granulated sugar – 1/3 cup, balances the tartness of the raspberries.
- Baking powder – 1 tablespoon, ensures your scones rise beautifully.
- Salt – 1/2 teaspoon, enhances flavor.
- Unsalted butter – 1/2 cup (cold and cubed), for flaky layers. Freezing the butter a bit before mixing helps.
- Heavy cream – 2/3 cup (cold), adds richness and moisture.
- Vanilla extract – 1 teaspoon, elevates flavor subtly.
- Fresh raspberries – 1 cup, gives a burst of natural sweetness and tartness.
- Shelled pistachios – 1/2 cup (chopped), adds crunch and nutty flavor.
For the Lemon Glaze:
- Powdered sugar – 1 cup, for smooth sweetness.
- Lemon juice – 2 tablespoons, fresh is best for bright flavor.
- Lemon zest – 1 teaspoon, optional, for extra zing.
Note: several servings
Variations
You can tweak this recipe depending on your dietary needs or taste preferences:
- Dairy-free: Replace butter and heavy cream with coconut oil and almond milk.
- Sugar-free: Swap granulated sugar and powdered sugar for your favorite natural sweetener.
- Flavor add-ins: Stir in white chocolate chips or orange zest for a twist.
- Nut-free: Replace pistachios with sunflower seeds or omit entirely.
- If you love desserts with a creamy texture, the Limoncello Tiramisu Recipe is another fantastic treat to try.
Cooking Time
Here’s a quick breakdown:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Mixing bowl – for combining dry and wet ingredients.
- Pastry cutter or fork – to cut butter into flour evenly.
- Baking sheet – for oven baking your scones.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – helps scones stay crisp on the bottom.
How to Make Raspberry Pistachio Scones with Lemon Glaze
Prepare the Ingredients
Start by measuring all ingredients accurately. Chop the pistachios, wash the raspberries, and cube the butter. Keeping butter and cream cold is key to a flaky texture.
Mix the Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt. This ensures even distribution of leavening agents, so your scones rise uniformly.
Cut in the Butter
Add cold cubed butter to the dry mixture. Use a pastry cutter or fork until it resembles coarse crumbs. Small chunks of butter create flakiness while baking.
Combine Wet Ingredients
In a separate bowl, mix the heavy cream and vanilla extract. Pour over the flour-butter mixture, stirring gently until the dough just comes together. Avoid overmixing to keep scones tender.
Add Raspberries and Pistachios
Fold in the raspberries and chopped pistachios carefully. Generously flour your hands and countertop to prevent sticking as the dough can be delicate.
Shape and Chill the Dough
Form the dough into a circle or rectangle about 1-inch thick. Chill in the refrigerator for 10–15 minutes to make cutting easier and prevent spreading.
Cut and Bake
Cut the dough into wedges or squares and place on a parchment-lined baking sheet. Bake at 400°F (205°C) for 18–22 minutes, until golden brown and lightly firm.
Prepare the Lemon Glaze
Whisk powdered sugar with fresh lemon juice and zest until smooth. Drizzle over warm scones and sprinkle extra chopped pistachios for garnish.
Additional Tips for Making this Recipe Better
- I always freeze my butter for a few minutes before mixing—it really improves flakiness.
- I lightly flour the raspberries to avoid them making the dough too sticky.
- I never overmix; scraggly scones bake into the best texture.
- I transfer scones immediately to a cooling rack to prevent soggy bottoms.
How to Serve Raspberry Pistachio Scones with Lemon Glaze
These scones are perfect for breakfast, brunch, or afternoon tea. I love arranging them on a decorative plate with extra glaze drizzled and a few whole pistachios scattered on top. Pair with fresh berries or a dollop of whipped cream for a visually stunning presentation.
Nutritional Information
Here’s a general idea of what you get per scone:
- Calories: 280 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 14 g
Make Ahead and Storage
Storing: Keep scones in an airtight container at room temperature for up to 2 days. They stay moist and flaky if stored properly.
Freezing: Wrap unglazed scones individually and freeze for up to 3 months. Thaw at room temperature, then add glaze before serving.
Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes. It revives the flakiness and enhances aroma.
Why You’ll Love This Recipe
I promise these scones will become a favorite:
- Quick and easy: Ready in under 40 minutes, perfect for last-minute treats.
- Flaky and buttery: Cold butter and cream create incredible layers.
- Flavor-packed: Tart raspberries, nutty pistachios, and zesty lemon make every bite exciting.
- Customizable: Swap nuts, sweeteners, or add chocolate for endless options.
- Perfect for sharing: Elegant enough for gatherings yet simple to bake at home.
These Raspberry Pistachio Scones with Lemon Glaze are a delightful mix of flavors, textures, and colors. I can’t wait for you to try them and see how fun and easy scone baking can be!
Raspberry Pistachio Scones with Lemon Glaze Recipe
Ingredients
Method
- Start by measuring all ingredients accurately. Chop the pistachios, wash the raspberries, and cube the butter. Keeping butter and cream cold is key to a flaky texture.
- In a large bowl, whisk flour, sugar, baking powder, and salt. This ensures even distribution of leavening agents, so your scones rise uniformly.
- Add cold cubed butter to the dry mixture. Use a pastry cutter or fork until it resembles coarse crumbs. Small chunks of butter create flakiness while baking.
- In a separate bowl, mix the heavy cream and vanilla extract. Pour over the flour-butter mixture, stirring gently until the dough just comes together. Avoid overmixing to keep scones tender.
- Fold in the raspberries and chopped pistachios carefully. Generously flour your hands and countertop to prevent sticking as the dough can be delicate.
- Form the dough into a circle or rectangle about 1-inch thick. Chill in the refrigerator for 10–15 minutes to make cutting easier and prevent spreading.
- Cut the dough into wedges or squares and place on a parchment-lined baking sheet. Bake at 400°F (205°C) for 18–22 minutes, until golden brown and lightly firm.
- Whisk powdered sugar with fresh lemon juice and zest until smooth. Drizzle over warm scones and sprinkle extra chopped pistachios for garnish.
Notes
- I always freeze my butter for a few minutes before mixing—it really improves flakiness.
- I lightly flour the raspberries to avoid them making the dough too sticky.
- I never overmix; scraggly scones bake into the best texture.
- I transfer scones immediately to a cooling rack to prevent soggy bottoms