Pistachio and lemon scones

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How to make Pistachio and lemon scones

  • Yield : 12
  • Prep Time : 0:25
  • Cook Time : 0:15
  • Total Time : 0:40

Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • 2 tablespoons currants
  • 1/3 cup finely chopped pistachio kernels
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon white sugar
  • Lemon juice, extra, for brushing
  • White sugar, extra, to sprinkle

Method

  • Step 1 Place currants in a bowl. Cover with boiling water. Set aside for 5 minutes or until plump. Drain.
  • Step 2 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Step 3 Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in currants, pistachio kernels and lemon rind.
  • Step 4 Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • Step 5 Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
  • Step 6 Place scones, just touching, on prepared tray. Brush with lemon juice and sprinkling with sugar. Bake for 15 minutes or until light golden and hollow when tapped on top. Serve.

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