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.
11 ingredients
Prep 20 minutes
Cooking 20 minutes
Serves 6 people
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Ingredients
- 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
Method
- 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.
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