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Pistachio and lemon scones
Pistachio and lemon scones
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Quick and irresistible twist on the classic afternoon tea scone.
Ingredients:
  • 300.00 gm self-raising flour
  • 20.00 gm caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 195.00 gm buttermilk
  • 40.00 ml currants
  • 82.50 ml finely chopped pistachio kernels
  • 1 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • 18.00 gm white sugar
  • Lemon juice, extra, for brushing
  • White sugar, extra, to sprinkle
Instructions:
  • Place the currants in a bowl and cover them with boiling water. Allow them to sit for 5 minutes or until they become plump, then drain them.
  • Preheat the oven to 220C/200C fan-forced, while lining a baking tray with baking paper and placing the oven rack in the top half of the oven.
  • In a bowl, gently combine sifted flour, sugar, and salt. Add butter and use your fingertips to blend it into the flour mixture until it resembles fine breadcrumbs. Mix in currants, pistachios, and lemon rind.
  • Create a crater in the middle of the mixture and pour in the buttermilk. With a flat-bladed knife, mix until a sticky dough comes together. Transfer the dough onto a lightly floured surface and knead gently until it becomes smooth.
  • Roll out dough to 2cm thickness using a lightly floured rolling pin. Cut out 12 scones with a 6cm round cutter, pressing together any leftover dough as needed.
  • Arrange scones closely together on baking tray. Drizzle with lemon juice and generously sprinkle with sugar. Bake for 15 minutes until golden and they sound hollow when tapped. Enjoy warm.

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