225g (8oz) self-raising flour, plus extra for dusting
¼ tsp salt
25g (1oz) golden caster sugar
50g (1¾oz) unsalted butter, diced
2 tsp rose extract
125–150ml (4–5fl oz) buttermilk
4 tbsp milk
50g (1¾oz) shelled pistachio nuts, chopped
Beaten egg, to glaze
1 Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.
2 Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Add the rose extract. Mix the buttermilk and milk together in a jug. Pour the buttermilk into the bowl, a little at a time, and gently mix together. Before the dough has completely come together, add the pistachios and combine to form a smooth, but slightly sticky dough. Do not overmix.
3 Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.
4 Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool.
Recipe courtesy of Eric Lanlard