Recipe

Pistachio Scones Recipe

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Ingredients

Directions

Step #1 In a bowl, baking powder, 3/4 c sugar, mix 2 3/4 c flour, semolina flour, pistachios, & salt.
Step #2 Cut 1/2 c butter into chunks & add to bowl.
Step #3 With your fingers or a pastry mixer, rub or cut in butter until mixture forms coarse crumbs.
Step #4 Add 1 1/3 c milk & the lemon peel to flour mixture & stir with a fork just until evenly moistened.
Step #5 Scrape onto a floured board and, with lightly floured hands, knead just until dough comes together (it will be sticky).
Step #6 Divide in half & form each half into a ball.
Step #7 Pat each ball into a 7-inch round about 1 inch thick.
Step #8 Cut each round into six equal wedges.
Step #9 Place wedges 2 inches apart on a buttered 14- by 17-inch baking sheet.
Step #10 Beat egg yolk with remaining 2 tbsps milk just to mix.
Step #11 Brush tops of wedges with egg mixture & sprinkle lightly with sugar.
Step #12 Bake on the middle rack in a 375° regular or 350° convection oven until scones are richly browned, about 25 mins.
Step #13 Serve warm.
Step #14 Nutritional analysis per scone.
Enjoy the Pistachio Scones recipe

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