Side Pannel
Pistachio Scones
Pistachio Scones
- Recipe Submitted by Healthy Recipes on 02/02/2014
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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
