Blueberry Lemon Pistachio Scones Recipe

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Blueberry Lemon Pistachio Scones

Christie Freet


This recipe combines all of the flavors I love into one delicious, mouth watering recipe. It makes 8 large scones. Enough to share..

★★★★★ 1 vote
10 Min
20 Min


2 c
white whole wheat flour
1 Tbsp
baking powder
1/2 tsp
kosher salt
5 Tbsp
lemon zest, grated
12 Tbsp
butter, very cold & cut in cubes
1/2 c
half & half
1/2 c
organic greek yogurt (fage or oikos are good)
1 tsp
1/2 c
salted pistachios, shelled
1 c
fresh blueberries


2 c
powdered sugar
lemon juice, fresh
1/2 tsp
1 Tbsp
greek yogurt
1 Tbsp
butter, melted


1Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2In the food processor add the flour, baking powder, salt, sugar, and lemon zest. Pulse to blend.
3Add the cubed butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
4In a small bowl, mix together the yogurt, half & half, and vanilla until combined.
5Add to the flour mixture and stir with a spoon until the mixture just starts to come together. Do not overmix.
6Add the blueberries and pistachios and gently fold together. Mix just enough to incorporate so the scones do not discolor.
7Form the mixture into a ball and place on the parchment paper.
8Use your hands to form the dough into a large circle and flatten about one inch thick. Cut into 8 wedges.
9Brush the finished wedges with a little half & half to get a good finish.
10Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
11While the scones are cooling make the glaze. Stir together the lemon juice, vanilla and confectioners sugar in small bowl. Add the melted butter and stir well until all the sugar is dissolved. Add in the Greek Yogurt, and let rest for 5 minutes to build flavor. Drizzle the glaze over the tops of the scones and serve!

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