Pistachio-Orange Mini Scones

(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.