Moist Blueberry Pistachio Scones
These scones are moist, tender and honestly the best scones I've ever had
Equipment
- Measuring spoons
- Measuring cups
- Food processor
- Large bowl
- Spatula or fork
- Parchment Paper
- Baking tray at least 10 inches wide
- Zester
- Pastry brush
Ingredients
- 2 cups and 2 teaspoons All purpose flour
- 1/2 cup Sugar
- 1/2 teaspoon Salt, fine
- 2 teaspoon Baking powder
- 1/2 cup Unsalted butter
- 1.5 cup Blueberries fresh
- 1/2 cup Sourdough starter discards
- 1/3 cup Pistachio
- 1 unit Egg whole
- 2 teaspoon Vanilla
- 2 tablespoons Heavy cream plus extra for brushing before baking
Lemons Glaze
- 2 unit Lemons medium size
- 1 cup Powder sugar
Instructions
- In a mixing bowl, whisk the flour, sugar, salt, and baking powder together.
- Cut cold butter into small cubes and toss into flour mixture
- Cut the flour into the butter using a pastry cutter or two knives until the mixture comestogether in pea size crumbs. You can also do this step in a food processor.
- Add blueberries and toss.
- Add the starter, egg, vanilla extract, and heavy cream and use a spoon or fork to gentlymix.
- Once the dough has come together, dump onto a piece of parchment paper and use yourhands to press and shape the dough into a disc shape. It’s important to make the disc ofapproximately 5 inches wide.
- Cover the dough and place in the freezer for 30 minutes to chill.
- Take out and cut into 8 wedges. Arrange onto a parchment lined baking sheet.
- Brush the tops of the scones with heavy cream and bank at 400°F (204°C) for 20-25minutes or until the scones are golden brown
- Prepare the glaze by whisking together both ingredients. Drizzle on top.
Video
Notes
Remember that…
1) You need to use all-purpose flour, don’t make any substitutions
2) You need to use real unsalted butter, no substitute will work in creating a flaky scone
3) I always use fresh blueberries. If using frozen consider extra baking time
4) It is super important to make a disc that is no wider than 5 inches – they will spread in the oven and be the perfect size!
5) You can skip the pistachios – it’s just something extra I added for texture and flavor. We always serve them in class with just the blueberries.
I hope you love them as much as we do & remember to share them and
tag me to make sure I can see them!
tag me to make sure I can see them!
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!