Raspberry scones with lemon glaze. Flaky and buttery cream scones filled with fresh raspberries and pistachios, and drizzled with a simple lemon glaze!
Equipment
Half Sheet Pan
Natural Parchment Paper
Ingredients
2 cups (240 g) unbleached all-purpose flour plus more for dusting
2 tablespoons (24 g) granulated sugar
1 tablespoon (14 g) baking powder
½ teaspoon kosher salt
⅓ cup (35 g) pistachios
8 tablespoons (4 oz; 115 g) cold unsalted butter cut into ½-inch cubes
1 cup (240 mL) chilled heavy cream plus 2 tablespoons (30 mL) more for brushing
4 ounces fresh or frozen raspberries
1 tablespoon demerara or turbinado sugar
Lemon Glaze:
2 tablespoons (20 g) whole pistachios finely ground for decorating
¾ cup (90 g) powdered sugar sifted
1 tablespoon (15 mL) fresh lemon juice
1 teaspoon heavy cream
Instructions
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