Scone with pistachio and orange blossom

In general, I always have an anecdote to tell with my recipe, but there, no, nothing, NADA !! You will tell me, it is not very a big deal if I have no anecdote to tell. Yes it is true ! I am not even sure that my small introductions are always read (even if I try to make it short because I am the first discouraged when the text is too long).

Finally, in this case, I wanted to make scones. I put a few weeks before finding the flavor that I wanted and as soon as I found, as soon as I put myself to the stoves. It’s that simple !

And so pistachio and orange blossom, these are sweet flavors that I really appreciate. I hope you will like as much as I do.

Preparation time: 20 min

Time of rest: 1 hour

Cooking time: 20 min

Ingredients:
For the dough with pistachio nut
– 30 g of hulled pistachio nuts
– 1 tbsp of neutral oil
– 10 g of powder of almond
– 1 drop of bitter almond

For the dough in scones:
– 250 g of flour
– 50 g of sugar
– 60 g of butter
– 8 g of baking powder
– 1 egg
– 120 ml of milk
– 2 tbsp of orange blossom water

– 30 g of pistachio nuts

Start by preparing the pistachio paste. Mix the pistachios with the oil so as to obtain a compact fine powder. Then mix with the almond powder and the bitter almond drop and set aside.

Place flour, sugar, baking powder and salt in a bowl and mix. Add the diced soft butter and work the butter with the flour with your fingertips until you get a short pastry.

Add pistachio paste and peeled pistachios in the paste and mix.

Whisk milk, orange blossom water and egg together. Pour into the center of the flour and mix gently with a wooden spoon until the liquid mixture is completely absorbed by the flour. If the dough is still too sticky add a little flour. Work the dough as little as possible.

Arrange the dough on a floured work surface and form a 2 cm thick disk. Place the dough on a sheet of parchment paper and leave for 1 hour in the refrigerator.

After resting, cut 8 parts so as to form the scones and place them on a baking sheet. Brush lightly with milk and brush for 20 minutes at 200 ° C.

Let’s cook 😉

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