Pistachio scones with a lemon glaze

• self-raising flour↗225g g

  plus extra for dusting

• salt↗¼ tsp
• butter↗50g g

  very cold, diced

• pistachios↗50g g
• golden caster sugar↗3 tbsp
• buttermilk↗150ml ml

  (or milk)

• icing sugar↗
• juice of 1/2 a lemon

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).

2. 2

   Finely chop 50g pistachios and add them to the pulsed dry flour mixture with 3 tbsp golden caster sugar.

3. 3

   Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.

4. 4

   Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rounds. Re-shape any trimmings until all the dough is used. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.

5. 5

   When the scones are cooked, mix enough icing sugar into the juice of ½ a lemon to make a thick glaze, then drizzle it liberally over the scones.