The great thing about experimenting with scone recipes is that you get to eat them! I made these pistachio scones a few times. I wanted them to go perfectly with my pomegranate jam. And transport me to the Middle East, where these flavours are prominent.
As I have mentioned before, there are a few things I purchase from overseas. One of them is toothbrush replacement heads. They are so much cheaper in the UK and Europe. I finally ran out in June but had expected to get a couple from a friend whose partner is in the dental industry. However, when that didn’t happen I had to make a plan. We have a local delivery company here called Takealot. They have expanded their range considerably since we went into hard lockdown. I found a generic brand on their site and decided to place the order. The price was reasonable compared to what I had been paying. And online they looked like the Braun equivalent I normally purchase. I have found however that many Oral B knock off products don’t actually fit our toothbrushes perfectly. To make it economical I ordered a pack of 12.
Today’s inspirational recipe from Lavender and Lime ♥ Pistachio Scones ♥ #LavenderAndLime Click To Tweet
As this did not come to delivery value I added some vacuum seal bags to my order. I don’t need them right now, but they will never go to waste. I had also already added some laundry whitener which in hindsight I should have removed, but that is a story for another day! Delivery from them is fairly quick and within 48 hours I had our new toothbrush heads. I am quite fastidious about changing them regularly, but reckoned a few days would not matter. Thankfully when I took them home they fitted perfectly. The brush heads are not the same as we usually use, but that was my fault for not looking properly at the photograph. They do however work which is really all that matters. Do you have an electric toothbrush, and if so, do you buy genuine or generic heads for it?
Click on the links for conversions and notes.
- 2 eggs
- 80 mls cream
- 240 g flour, plus extra for dusting
- 10 mls baking powder
- 10 mls fructose
- 55 g salted butter, cubed
- 50 g raw, shelled pistachios, roughly chopped
- Preheat the oven to 200° Celsius
- Separate 1 egg and place the egg yolk into a cup, and the white into a mixing bowl
- Slacken the egg white completely then pour half into a clean cup to use for glazing *
- Add the egg yolk and remaining egg into the bowl with the egg white
- Whisk well to combine then add the cream
- Whisk to combine then set aside
- Sift the flour, baking powder and fructose into a large mixing bowl
- Add the butter and rub in using your fingertips
- Pour the cream mixture into the flour and add the pistachios
- Mix with a knife until a dough forms
- Turn the dough out onto a lightly floured surface and gently knead until it comes together
- Roll out to a 2cm thick circle and cut into 8 pieces
- Place the scones onto a lined baking sheet, making sure the pieces don't touch
- Brush the tops with the slackened egg white
- Place into the oven and bake for 21 minutes
- Remove the baking tray from the oven and place the scones onto a wire rack to cool slightly before serving