Lemon Pistachio Vanilla Scones……can it get any better?

Big batch of buttery goodness


Lemon. Yum. When it comes to sweets, lemon really is my favorite.  Even more than chocolate.  A while back, S. at work asked if she could buy some scones from me for a family member in her 90’s.  I always say no to these requests – being paid takes away the fun – but it was really hard to refuse.  So, I found a vanilla scone recipe at Joy of Baking, and of course tweeked it a bit.  They turned out nicely, and the grandma sent me a hand-written thank you card. Got me a little verklempt. 

Mmmm...lemony goodness

Lemon Pistachio Scone


So…..today I made a double batch to take to work tomorrow, one for the office and one for S. to take to Grandma’s.
Bon appétit.
Boxed up and ready to go!

Lemon Pistachio Vanilla Scones
Yields 8
Tender and lemony - a delightful not-too-sweet treat for breakfast, brunch or an afternoon coffee.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
364 calories
49 g
55 g
16 g
6 g
8 g
103 g
181 g
23 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 364
Calories from Fat 142
% Daily Value *
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 55mg
Sodium 181mg
Total Carbohydrates 49g
Dietary Fiber 2g
Sugars 23g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups AP flour
  2. 1/4 cup sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/4 tsp. salt
  6. Zest from 1/2 a lemon
  7. 1/2 c. unsalted butter, cold!
  8. 3/4 cup buttermilk
  9. 1 egg yolk
  10. 1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped and mixed with the liquids).
For the glaze
  1. Zest of the other half of that lemon
  2. Juice of one lemon (about 3-4 Tbsp)
  3. 1 c. confectioner's sugar
For the garnish
  1. 1/2 c. pistachios, finely chopped
  1. Preheat your oven to 400*.
  2. Line a standard size cookie sheet with parchment paper.
  3. In your mixer or your food processer, put all the dry ingredients. Pulse a couple times to mix. Cube the cold butter and drop it in the dry mix. Pulse until the mix looks like coarse corn meal.
  4. Whisk together the egg yolk, vanilla and buttermilk.
  5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands (this dough is quite sticky), gently, gently flatten the ball in to a disc about 8" across and 1" high. (or, divide the ball in two and flatten both those in to discs about 1" high). Heavily flouring your board knife or a large chef's knife, cut the circle in to 8 triangles.
  6. Use the heavily floured knife to help life the triangles to the baking tray. The dough is really soft and will lose its shape if you try to just pick it up and move it with your hand. If the scones are a little flourly, don't worry about. You can brush that off after they bake, and the glaze will hide imperfections.
  7. Bake 20-22 minutes, until they are golden brown and sound hollow when thumped.
  8. Remove from the oven and let cool almost completely.
  9. Make the glaze: mix the lemon zest, juice and confectioner's sugar. It should be the consistency of crepe batter.
  10. Use a pastry brush to glaze the scones (right in the pan, if you like) and while it is still wet sprinkle on the chopped pistachios. Gently press them in to the glaze so they stick.
  11. Serve.
  12. Best the same or the next day.
Adapted from Joy of Baking
Adapted from Joy of Baking
Bucket of Yum http://bucketofyum.com/

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