Pistachio and lemon scones
Discover the delightful blend of nutty pistachios and zesty lemon in these tender scones. Made with self-raising flour, buttermilk, and a touch of currants, this easy recipe is perfect for breakfast or afternoon tea. Ready in no time, these scones are sure to become a favorite treat for any occasion.
Cook time 15 min
Prep time 25 min
Ingredients:
2 cups self-raising flour1 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:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the self-raising flour, sugar, and salt. Stir well to evenly distribute the ingredients.
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.
Pour in the buttermilk and stir gently just until the dough begins to come together. Be careful not to overmix.
Fold in the currants, chopped pistachio nuts, and lemon zest until evenly distributed throughout 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.
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.
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.
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.
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.
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.
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.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 8g
Carbohydrates 45g
Fiber 2.57g
Sugar 6g
Fat 12g
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