• Prep Time: NA
  • Cooking Time: NA
  • Serves: 12

Pistachio Scones

Category: Brunch, Breakfast

 Ingredients List

  • 2 3/4 cups all-purpose flour
  • 2 cups semolina flour (cornmeal see notes)
  • 3/4 cup sugar
  • 3/4 cup unsalted roasted pistachios (chopped, chopped walnuts)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (margarine)
  • 1 1/3 cups milk (2 tablespoons)
  • 1 tbsp lemon peel (grated)
  • 1 large egg yolks


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 375° regular or 350° convection oven until scones are richly browned, about 25 minutes. Serve warm.

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