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.

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Credit: James Carrier

Recipe Summary test

Makes 12 scones


Ingredient Checklist


Instructions Checklist
  • 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.

  • Nutritional analysis per scone.

Nutrition Facts

374 calories; calories from fat 34%; protein 8.8g; fat 14g; saturated fat 6g; carbohydrates 55g; fiber 2.5g; sodium 313mg; cholesterol 43mg.