bird MENU

Pistachio & rosewater scones

These scones add exotic flavours to a traditional bake

Add a touch of rosewater and some delicious pistachios to this beautiful British bake. A perfect Middle Eastern twist on an afternoon tea.

ingredients 11 ingredients
Prep 20 minutes Cooking 20 minutes
user icon Serves 6 people
speech bubble No comments


  • 225g self-raising flour, plus extra for dusting
  • 75g granulated sugar
  • a pinch of salt
  • 50g unsalted butter, diced
  • 1 tsp rosewater
  • 125ml buttermilk
  • 3 tbsp Rodda's Cornish whole milk
  • 50g shelled unsalted pistachios, chopped
  • a beaten egg to glaze
  • To serve
  • 227g Rodda's Cornish clotted cream
  • lemon curd or strawberry jam


  • Heat the oven to 200C/180°C fan and line a baking sheet with parchment paper.
  • Sift the flour and sugar into a mixing bowl. Using just your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the rosewater to the mixture.
  • Combine the buttermilk and milk in a jug. Pour the liquid into the flour mixture, a little at a time, and gently mix with a table knife.
  • Stop adding liquid just before the dough comes together (you may not need all the milk).
  • Add the pistachios to the mixture, then bring the dough together with your hands.
  • Turn the dough out onto a lightly floured surface and knead gently until it is smooth and soft.
  • Roll out the dough until it is 3cm thick, then using a 5cm cutter, stamp out 6 scones.
  • Put the scones on the prepared baking sheet and brush the tops with the beaten egg.
  • Bake for 20 minutes or until well risen and golden. Transfer the baked scones to a wire rack to cool.
  • Serve them with either lemon curd or strawberry jam, adding a spoonful of Rodda’s Cornish clotted cream on top.
lighthouse scene

Comments (0)

There are no comments. Use the form and start the conversation.

Leave a comment

Your email will not be published

share this recipe