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.