Recipe courtesy of Nichols Farms.
Serves: 6

Ingredients

• 1/2 teaspoon Salt
  
• 1 tablespoon Baking Powder
  
• 3/4 cup Pistachios, chopped/roasted (unsalted)
  
• 3/4 cup Sugar
  
• 2 cups Semolina Flour
  
• 2 3/4 cups All Purpose Flour
  
• 1/2 cup Margarine or Butter
  
• 1 1/3 cups Milk
  
• 1 tablespoon Grated Lemon Peel
  
• 1 large Egg Yolk
  
• 2 tablespoons Milk
  

1. In a large mixing bowl, mix salt, baking powder, pistachios, sugar and mixed flours.

2. Add 1/2 cup sliced butter to mixture. Using a pastry blender or hands, mix until mixture forms large crumbs. Add milk and lemon peel to the crumbly mixture until evenly moistened.

3. Place mixture onto a floured board and knead until dough comes together. (Works best when hands are slightly floured)

4. Divide in half and shape mixture into balls. Make each ball into a 7-inch round about 1 inch thick. Divide each round into 6 equal triangles.

5. Place on baking sheet (Can lightly spring sugar on top of scone)

6. Bake for 20 minutes at 350 degrees F.