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
How to Make It
In a bowl, mix 2 3/4 cups flour, semolina flour, 3/4 cup sugar, pistachios, baking powder, and salt.
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.
Add 1 1/3 cups milk and the lemon peel to flour mixture and stir with a fork just until evenly moistened.
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.
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.
Bake on the middle rack in a 375° regular or 350° convection oven until scones are richly browned, about 25 minutes. Serve warm.