Pistachio Scones Recipe

Name: Pistachio Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 2 3/4 cups all-purpose flour; 2 cups semolina flour or cornmeal (see notes); About 3/4 cup sugar; 3/4 cup chopped unsalted roasted pistachios or chopped walnuts; 1 tablespoon baking powder; 1/2 teaspoon salt; About 1/2 cup (1/4 lb.) butter or margarine; 1 1/3 cups plus 2 tablespoons milk; 1 tablespoon grated lemon peel; 1 large egg yolk

Servings: persons

About 2 3/4 cups all-purpose flour
2 cups semolina flour or cornmeal (see notes)
About 3/4 cup sugar
3/4 cup chopped unsalted roasted pistachios or chopped walnuts
1 tablespoon baking powder
1/2 teaspoon salt
About 1/2 cup (1/4 lb.) butter or margarine
1 1/3 cups plus 2 tablespoons milk
1 tablespoon grated lemon peel
1 large egg yolk

1
In a bowl, mix 2 3/4 cups flour, semolina flour, 3/4 cup sugar, pistachios, baking powder, and salt.
2
Cut 1/2 cup butter into chunks and add to bowl. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
3
Add 1 1/3 cups milk and the lemon peel to flour mixture and stir with a fork just until evenly moistened.
4
Scrape onto a floured board and, with lightly floured hands, knead just until dough comes together (it will be sticky). Divide in half and form each half into a ball. Pat each ball into a 7-inch round about 1 inch thick. Cut each round into six equal wedges.
5
Place wedges 2 inches apart on a buttered 14- by 17-inch baking sheet. Beat egg yolk with remaining 2 tablespoons milk just to blend. Brush tops of wedges with egg mixture and sprinkle lightly with sugar.
6
Bake on the middle rack in a 375u00b0 regular or 350u00b0 convection oven until scones are richly browned, about 25 minutes. Serve warm.
7
Nutritional analysis per scone.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: About 2 3/4 cups all-purpose flour, 2 cups semolina flour or cornmeal (see notes), About 3/4 cup sugar, 3/4 cup chopped unsalted roasted pistachios or chopped walnuts, and more.

Yes, Pistachio Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Scones

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