Pistachio Scones
Ingredients:
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¾ cup chopped/roasted (unsalted) Nichols Farms Pistachios
- ¾ cup sugar
- 2 cups semolina flour
- 2 ¾ cups all purpose flour
- ½ cup margarine or butter
- 1 1/3 cups plus 2 tablespoons milk
- 1 tablespoon grated lemon peel
- 1 large egg yolk.
Instructions:
In a large mixing bowl, mix salt, baking powder, pistachios, sugar and mixed flours.
Add ½ cup sliced butter to mixture. Using a pastry blender or hands, mix until mixture forms large crumbs. Add milk and lemon peel to the crumbly mixture until evenly moistened.
Place mixture onto a floured board and knead until dough comes together. (Works best when hands are slightly floured). Divide in ½ and shape mixture into balls. Make each ball into a 7-inch round about 1 inch thick. Divide each round into 6 equal triangles.
Place on baking sheet (can lightly sprinkle sugar on top of scone).
Bake for 20 minutes at 350 degrees F.