Pistachio scones with a lemon glaze
- Lulu Grimes
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6
Easy
Prep: 20 mins
Cook: 12 mins - 14 mins
A star rating of 3.6 out of 5.3 ratingsRate
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Try this twist on an afternoon tea classic. These scones are studded with crunchy pistachio and drizzled in a delicious lemon glaze. Perfect with a cuppa
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Ingredients
Nutrition
Units:
MetricUS
-
225g self-raising flour
plus extra for dusting
-
¼ tsp salt
-
50g butter
very cold, diced
-
50g pistachios
-
3 tbsp golden caster sugar
-
150ml buttermilk
(or milk)
-
icing sugar
-
juice of 1/2 a lemon
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Nutrition: per scone
- kcal306
- fat11g
- saturates5g
- carbs44g
- sugars15g
- fibre2g
- protein6g
- salt0.71g
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).
-
step 2
Finely chop 50g pistachios and add them to the pulsed dry flour mixture with 3 tbsp golden caster sugar.
-
step 3
Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.
-
step 4
Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rounds. Re-shape any trimmings until all the dough is used. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.
-
step 5
When the scones are cooked, mix enough icing sugar into the juice of ½ a lemon to make a thick glaze, then drizzle it liberally over the scones.
Recipe from Good Food magazine, June 2017
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A star rating of 3.6 out of 5.3 ratings
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