Pistachio Scones
Serve with a tart jam and a good dollop of cream
Makes enough for: 8 scones
Ingredients
- 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
Method
- 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
Notes
* you do not need to be exact.