RICH PISTACHIO SCONES WITH LEMON CURD MASCARPONE

SERVES 10 PREP 10 MINS COOK 15 MINS

Preheat oven to very hot, 220°C. Lightly grease a scone tray. Sift 3 cups self-raising flour into a large bowl. Add 50g chopped butter. Rub in lightly using fingertips. Stir in 1/ cup finely 3 chopped pistachios. Make a well in centre of flour mixture. Pour in combined ¾ cup milk, 1 egg, 1 egg yolk and 2 tsp grated lemon zest all at once. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5.5cm cutter. Place close together on tray. Brush with a little extra milk. Sprinkle with 2 tbsp demerara sugar. Bake 15-20 mins until scones sound hollow when tapped. LEMON MASCARPONE Meanwhile, stir 1 tbsp icing sugar into 250g tub mascarpone. Swirl ½ cup lemon curd through. Serve scones halved with lemon mascarpone.