(from Tea Time magazine)
Yield: 3 dozen
2 1//2 cups all-purpose or pastry flour
½ cup sugar
1 Tbsp. grated fresh orange rind
1 ½ tsps. baking powder
¼ tsp. grd. cardamom
¼ tsp. salt
6 Tbsps. cold salted butter
½ cup chopped roasted and salt pistachios
1 cup plus 2 Tbsps. cold heavy whipping cream, divided use
Heat oven to 350 degrees.
Line 2 baking sheets with parchment paper (or Silpat liners).
In a medium bowl, combine flour, sugar, orange zest, baking powder, cardamom and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add pistachios, stirring well. Add 1 cup cream, stirring just until a dough forms. (If dough seems dry and won’t come together, add more cream, 1 Tbsp. at a time, until uniformly moist.)
Turn dough out onto a lightly floured surface. Knead 3 or 4 times. Using a rolling pin, roll dough to 1/2 inch thick. Using a 2 inches round cutter, cut 36 scones, rerolling scraps as necessary.
Place scones 2 inches apart on the prepared pans. Brush the tops with the reserved 2 Tbsps. cream. Bake until edges are golden brown and a wooden pick comes out clean, about 15 minutes, but begin checking at about 12 minutes.
