Ingredients
Rich pistachio scones
Lemon curd mascarpone
Method
1.Preheat oven to very hot, 220°C. Lightly grease a scone tray.
2.Sift flour into a large bowl. Add butter and rub in lightly using fingertips. Stir in pistachios. Make a well in the centre of flour mixture. Pour in combined milk, egg, yolk and zest all at once. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
3.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round, about 2cm thick. Cut into rounds using a floured 5.5cm cutter. Place close together on tray. Brush with extra milk. Sprinkle over sugar. Bake for 15-20 minutes until scones sound hollow when tapped.
4.Lemon curd mascarpone. Stir icing sugar into mascarpone. Swirl lemon curd through. Serve scones halved with lemon mascarpone.