Rich pistachio scones with lemon curd mascarpone

Scone lovers won't be able to resist this pistachio scone recipe. Spiked with pistachio nuts and paired with lush lemon curd mascarpone, these golden scones are perfect served with a hot cuppa

  • 10 mins preparation
  • 15 mins cooking
  • Serves 10
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Rich pistachio scones
  • 3 cup self-raising flour
  • 50 gram butter, chopped
  • 1/3 cup pistachios, finely chopped
  • 3/4 cup milk, plus extra for glazing
  • 1 egg
  • 1 egg yolk
  • 2 teaspoon lemon zest, grated
  • 2 tablespoon demerara sugar
Lemon curd mascarpone
  • 1 tablespoon icing sugar
  • 250 gram mascarpone
  • 1/2 cup lemon curd


  • 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.