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Pistachio Scones

James Carrier
Yield Makes 12 scones
Notes: Semolina flour gives these scones a slightly crunchy texture. You can prepare them through step 5 up to 3 days ahead; wrap airtight and freeze. Transfer frozen wedges directly to oven (do not thaw); bake 30 to 35 minutes. Serve scones with apricot jam.


  • About 2 3/4 cups all-purpose flour
  • 2 cups semolina flour or cornmeal (see notes)
  • About 3/4 cup sugar
  • 3/4 cup chopped unsalted roasted pistachios or chopped walnuts
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • About 1/2 cup (1/4 lb.) butter or margarine
  • 1 1/3 cups plus 2 tablespoons milk
  • 1 tablespoon grated lemon peel
  • 1 large egg yolk

Nutrition Information

  • calories 374
  • caloriesfromfat 34 %
  • protein 8.8 g
  • fat 14 g
  • satfat 6 g
  • carbohydrate 55 g
  • fiber 2.5 g
  • sodium 313 mg
  • cholesterol 43 mg

How to Make It

  1. In a bowl, mix 2 3/4 cups flour, semolina flour, 3/4 cup sugar, pistachios, baking powder, and salt.

  2. Cut 1/2 cup butter into chunks and add to bowl. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

  3. Add 1 1/3 cups milk and the lemon peel to flour mixture and stir with a fork just until evenly moistened.

  4. Scrape onto a floured board and, with lightly floured hands, knead just until dough comes together (it will be sticky). Divide in half and form each half into a ball. Pat each ball into a 7-inch round about 1 inch thick. Cut each round into six equal wedges.

  5. Place wedges 2 inches apart on a buttered 14- by 17-inch baking sheet. Beat egg yolk with remaining 2 tablespoons milk just to blend. Brush tops of wedges with egg mixture and sprinkle lightly with sugar.

  6. Bake on the middle rack in a 375° regular or 350° convection oven until scones are richly browned, about 25 minutes. Serve warm.

  7. Nutritional analysis per scone.