Scones, Pistachio Cream Scones

By Floridaberry

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/3 cup cold unsalted butter, cut into cubes
• 1/2 cup plus 2 tablespoons heavy cream, divided
• 1 large egg
• 1 teaspoon lemon zest
• Turbinado sugar

Preparation

Step 1

1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add pistachios. Using a pasry blender cut the butter into the flour mixture until mixture resembles coarse crumbs. In a small bowl, whisk together 1/2 cup cream, egg, and lemon zest until combined. Gradually pour cream mixture into flour-butter mixture, and stir until dough just comes together.

3. Transfer dough to a floured surface, and lightly knead 4 to 5 times. Roll dough to 1/2-inch thickness. Using a 2-inch star cutter, cut scones, rerolling once if necessary. Plaace scones on prepared baking sheets, and brush tops with remaining 2 tablespoons cream; sprinkle with turbinado sugar. Bake for 8 to 10 minutes, or until golden brown. Transfer to a wire rack to cool.