Quick and Easy

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
Rich pistachio scones with lemon curd mascarpone
10
10M
15M
25M

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.

Related stories

Sweet clementine scones
Quick and Easy

Sweet clementine scones

This recipe produces flaky layered scones with a delicate hint of mandarin and spice. The secret to ‘light’ scones is to work quickly and handle the dough as little as possible