Nikki’s rose and pistachio scones

INGREDIENTS

340g self raising flour

110g caster sugar

¼ tsp salt

75g cold unsalted butter, cubed 225ml buttermilk (or milk with a good squeeze of lemon juice added)

6 tbsp milk

2 tsp rosewater

85g unsalted pistachios, shelled and chopped

1 egg, beaten

METHOD

Preheat the oven to 180C/160C fan/Gas 4.