Raspberry Pistachio Scones with Lemon Glaze
www.abeautifulplate.com
www.abeautifulplate.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 cups (285 grams) unbleached all-purpose flour, plus more for dredging
  • 2 tablespoons (26 grams) granulated sugar
  • 1 tablespoon (14 grams) baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (35 grams) whole pistachios
  • 8 tablespoons or 1 stick (230 grams) unsalted butter, chilled and cut into 1/2-inch cubes
  • 1 cup chilled heavy cream + 2 tablespoons (for brushing)
  • 4 ounces fresh or frozen raspberries
  • 1 tablespoon demerara or turbinado sugar
  • 3/4 cup (90 grams) powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon heavy cream or milk
  • 2 tablespoons (20 grams) whole pistachios, ground finely
  • 2 cups (285 grams) unbleached all-purpose flour, plus more for dredging 2 tablespoons (26 grams) granulated sugar 1 tablespoon (14 grams) baking powder 1/2 teaspoon salt 1/3 cup (35 grams) whole pistachios 8 tablespoons or 1 stick (230 grams) unsalted butter, chilled and cut into 1/2-inch cubes 1 cup chilled heavy cream + 2 tablespoons (for brushing) 4 ounces fresh or frozen raspberries 1 tablespoon demerara or turbinado sugar Lemon Glaze: 3/4 cup (90 grams) powdered sugar 1 tablespoon freshly squeezed lemon juice 1 teaspoon heavy cream or milk 2 tablespoons (20 grams) whole pistachios, ground finely

Instructions

Comments

Log in or Register to write a comment.