Pistachio and lemon scones

Pistachio and lemon scones combine the nutty flavor of pistachios with bright lemon zest for a refreshing treat. They're easy to make and perfect for various occasions, from breakfast to afternoon tea.

26 Nov 2025
Cook time 15 min
Prep time 25 min

Ingredients:

2 cups self-raising flour
1 tbsp sugar
1 dash salt
1/4 cup butter
1/2 cup buttermilk
2 tbsp currants
1/3 cup pistachio nuts
2 tbsp lemon zest

Pistachio and lemon scones are a delightful twist on a classic scone recipe. The rich, nutty flavor of pistachios pairs perfectly with bright, zesty lemon, creating a treat that's both refreshing and satisfying. These scones are easy to make and are perfect for breakfast, brunch, or afternoon tea.

Instructions:

1. Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Dry Ingredients:
In a large mixing bowl, combine the self-raising flour, sugar, and salt. Stir well to evenly distribute the ingredients.

3. Cut in Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

4. Add Wet Ingredients:
Pour in the buttermilk and stir gently just until the dough begins to come together. Be careful not to overmix.

5. Incorporate Add-ins:
Fold in the currants, chopped pistachio nuts, and lemon zest until evenly distributed throughout the dough.

6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough just until it holds together. Pat the dough into a round disk about 1-inch thick.

7. Cut Scones:
Use a floured biscuit cutter or a knife to cut the dough into 8 wedges or rounds. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.

8. Bake:
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on the top and a toothpick inserted in the center comes out clean.

9. Cool:
Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Serve:
Enjoy your pistachio and lemon scones warm or at room temperature. They are delicious on their own or served with butter, cream, or your favorite jam.

Pistachio and lemon scones are a wonderful addition to any baking repertoire, offering a unique blend of flavors that can brighten up any day. Whether enjoyed with a cup of tea or served as part of a brunch spread, these scones are sure to impress. Follow the tips to achieve perfect scones every time, and relish the delightful balance of nutty and citrus notes in every bite.

Pistachio and lemon scones FAQ:

What is the baking time for pistachio and lemon scones?

Bake the scones in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.

How can I tell when the scones are done baking?

The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Additionally, they should feel firm to the touch.

What is the best way to store leftover scones?

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

Can I substitute other nuts for pistachios in this recipe?

Yes, you can substitute other nuts such as almonds or walnuts for pistachios. Just ensure they are chopped to a similar size for even distribution in the dough.

Can I use regular flour instead of self-raising flour?

If you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and a pinch of salt. Mix well before using in the recipe.

Tips:

- Ensure your butter is cold, as this helps create a crumbly texture for your scones.

- Don’t overwork the dough to avoid tough scones. Mix until just combined.

- Chill the dough if it becomes too warm, as this will make it easier to handle and help the scones rise better.

- Use fresh lemon zest and juice for the best flavor.

- If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.

- Serve the scones warm with a dollop of clotted cream or a pat of butter for an extra indulgent treat.

Nutrition per serving

6 Servings
Calories 320kcal
Protein 8g
Carbohydrates 45g
Fiber 2.57g
Sugar 6g
Fat 12g

Pistachio and lemon scones