Blueberry and Pistachio Scones

Blueberry and Pistachio Scones

Happy Mother’s Day! Today’s the day to look to our mothers and take a moment to realise how lucky we are to have them in our lives. It can be a very hard day for some – those who have lost their mums, have a difficult relationship with their mums, or may even be struggling to have children themselves.  But if that’s the case maybe take the time today to remember those who are there for you. Think of the motherly figure in your life and take a second to thank them for all they’ve done for you!

As the photo shows above, before I took to the whisk my Mum was the one cooking in the wooden-tabled-kitchen you see in all my photos. One of the many things my Mum’s done for me is introduce me to the world of cooking and set me off on the path I’m on now. As long as I can remember I’ve been sat in the kitchen at my Mother’s side, cracking eggs, sifting flour and cutting out biscuits, and I’m so grateful for it! Something that I’m still working towards is to make scones as light and scrumptious as the ones she makes. They’re always beautifully risen, golden brown and seem to come out the oven just when you need them.

For me nothing beats a good scone with lots of jam and cream and nothing makes me feel more at home than the smell of freshly baked scones just out of the oven, but I think adding some delish blueberries and pistachios into the mix makes them a little bit special for a day like today. You could also try adding strawberries, blackberries or even try playing around with different nuts if you want to work with what’s in season!


Makes 14

Time: 1 hour


  • 370g Self Raising flour
  • 1 tsp Baking powder
  • 40g Caster sugar
  • Zest of 1 Lemon
  • 80g Butter
  • 150g Blueberries
  • 60g Pistachios, shelled
  • 100ml Full fat milk
  • 2 Large eggs, plus 1 for glazing


  1. Pre-heat the oven to 180˚C and line a couple of baking trays with baking paper.
  2. Put the flour, baking powder, sugar and lemon zest into a bowl and mix together to combine.
  3. Add the butter to the dry ingredients and rub the butter into the flour until fully combined (the mixture should look a little like breadcrumbs).
  4. Coarsely chop the pistachios on a board and then add it to the scone mixture. Then add the blueberries and stir them into the mixture.
  5. In another bowl mix the milk and eggs and then pour this mixture into the main bowl. Mix everything together with a round-bladed knife to make a soft dough.
  6. Lightly flour your work top and turn the dough out onto it. Gently roll the dough out to about 2.5cm thick and then cut out scones using a 4cm wide cookie cutter.
  7. Break the egg into a small bowl and beat it with a fork. Then brush the beaten egg over the top of the scones to glaze.
  8. Bake the scones in the oven for 15-20 minutes until golden and with a firm top. Serve with jam and clotted cream!

Thanks for reading!

Emma x

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