Raspberry Pistachio Buttermilk Scones Recipes
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
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- 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.
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- 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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