FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g
RASPBERRY ALMOND BUTTERMILK SCONES
These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
- Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
RASPBERRY PISTACHIO BUTTERMILK SCONES
Tender buttermilk scones bursting with fresh raspberries and crunchy pistachios, perfect for breakfast or brunch.
Provided by Courtney
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add in the cold diced butter and use your hands or a pasty blender to work the butter into the flour until the mixture resembles course crumbs. It's okay if there are some largish pieces of butter remaining.
- Add in buttermilk, vanilla extract and zest, and gently mix with a fork until everything is just moistened. The dough will have a rough look. Gently mix in the chopped pistachios.
- Gather the dough into a ball and place on a clean floured surface. Knead the dough a few times so that it holds together. Next, gently fold in the raspberries into the dough. At this point some of the raspberries will burst and the dough will become wet and slightly sticky. This is okay! Add a touch more flour (about half a tablespoon or so) only if need be to help the dough stay together. Divide the dough in half and shape each half into a circle about 1/2 inch thick and 7 inches wide. Cut each circle into 6 triangle shaped scones. If desired, gently press an additional raspberry on the top of each scone for added decoration.
- Using two cookie sheets lined with parchment paper, place 6 scones on each pan, leaving plenty of space between each scone. Brush the top of scones with additional buttermilk and sprinkle with Demerara sugar.
- Bake scones for 11-13 minutes, or until the tops and bottoms have started turning golden brown. Place on a wire rack to cool.
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
WARM PISTACHIO-RASPBERRY CAKES
These cakes are bursting with fresh raspberries and nutty pistachio flavor. They're best served warm with a dollop of whipped cream.
Provided by Martha Stewart
Categories Cake Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse just until moistened (do not overmix).
- Divide batter among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).
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RASPBERRY PISTACHIO AND LEMON SCONES - MY LOVELY LITTLE …
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Estimated Reading Time 7 mins
- Place the flour, baking powder, baking soda, salt, ground pistachios and brown sugar into a large bowl and mix to combine. Add butter and use fingertips to work butter into the flour until the mixture resembles wet sand. Add the buttermilk, vanilla, lemon zest and raspberries and stir until dough forms. Spread a little flour over your work bench. Tumble the mixture onto the work surface and flatten the dough, bring the dough back together - repeat 3-4 times. Do not over work the dough. This dough is quite wet - if needed add a little extra flour to help shape it. Flatten the dough into a 2 centimetre high x 40 centimetre (approx.) long rectangle. Use a floured knife to cut the dough into approx. 12 triangles. Use the knife (like you would a spatula) to lift the scones from the bench and place onto a flat oven tray lined with baking paper. Place the tray of scones into the fridge for 40 minutes.
- Meanwhile preheat your oven to 180 degrees celsius (350 F). Remove scones from fridge. Brush each with a little egg wash and sprinkle over a little caster sugar. Bake for 15-20 minutes or until golden and cooked through. A good way to test if the scones are cooked is to press lightly on the centre, if the scones bounce back they're done. Allow the scones to cool completely.
- To make the lemon drizzle icing - place the icing sugar and lemon juice into a small bowl and stir to combine. Drizzle over the cooled scones and top with pistachios. Enjoy X
RASPBERRY PISTACHIO SCONES WITH LEMON GLAZE - A …
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4.4/5 (7)Total Time 40 minsCategory Pies, Tarts, And PastriesCalories 355 per serving
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper, and set aside.
- Prepare Scones: In a large food processor (fitted with a blade attachment), combine the flour, sugar, baking powder, and salt. Pulse several times until all of the ingredients are evenly incorporated. Add the whole pistachios and cold, unsalted butter and pulse 10 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl.
- Create a well in the center of the ingredients, and pour in the heavy cream. Using a fork, stir 1 cup of cream into the dry ingredients. As the dough starts to come together, gently add the raspberries. Scrape the scone dough onto a clean, well-floured counter-top. Press the dough together gently for 5 to 10 seconds (avoid over-working)–don’t worry if some of the raspberries get crushed, sprinkle with more flour if the dough gets too sticky or difficult to handle–and pat the dough into an 8-inch diameter disc, roughly 1-inch thick.
- Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the parchment paper (or silicone) lined baking sheet, allowing several inches between them. Chill in the freezer for 10 to 15 minutes. Using a pastry brush, brush the tops of the scones with the remaining heavy cream. Sprinkle the scones generously with demerara or turbinado sugar and bake at 425 degrees Fahrenheit for 18 to 20 minutes, or until they are golden brown. Immediately transfer the scones to a cooling rack to cool completely before glazing.
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