• 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.

Goes well with


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