Pistachio and raisin lemon scones
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 cup sugar
1/8 teaspoon salt
1/2 cup raisins
1/2 cup pistachios (coarsely chopped)
juice and zest of one lemon
1/2 teaspoon vanilla
2 table spoons coconut oil
1/4 cup 1% milk
Nonstick cooking spray
1. Mix together flour, baking powder, sugar and salt in one bowl. Rub in coconut oil until it is fine crumb consistency with flour. Add lemon zest. In another bowl, whisk together egg with milk, vanilla, lemon juice, and lemon zest.
2. Mix wet ingredients with the dry and stir just until combined and the dough comes together. Chop pistachios and fold them into the dough with raisins.
3. With well floured hands, shape dough rounds about 1 inch thick and pat down gently. Transfer them onto a lightly greased cookie sheet or baking tray, spacing them 1 in. apart.
4. Preheat the oven to 375 degrees F. Bake in the oven for 10-15 minutes until toothpick inserted in the center is dry. Cool on a rack.
Pairs Well With
This recipe originated from my attempt to make healthier version scones using less sugar and oil and replacing regular flour with whole wheat flour. It came out great without sacrificing any flavor.