Pistachio, sour cherry & orange blossom scone wheel

Name: Pistachio, sour cherry & orange blossom scone wheel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 75 g pistachio kernels; 275 g plain flour, plus extra for dusting; 1 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp fine salt; 60 g golden caster sugar; 80 g unsalted butter, chilled and cubed; 250 ml buttermilk; 2 tsp orange blossom water; 75 g sour cherries, roughly chopped; 1 egg, beaten; 1 tbsp demerara sugar; Salted butter, softened, to serve (optional)

Orange blossom water gives the classic fruit scone a modern makeover. The whipped butter isn’t necessary, but you’ll be very pleased with yourself if you do make it.

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Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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Ingredients

75g pistachio kernels
275g plain flour, plus extra for dusting
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine salt
60g golden caster sugar
80g unsalted butter, chilled and cubed
250ml buttermilk
2 tsp orange blossom water
75g sour cherries, roughly chopped
1 egg, beaten
1 tbsp demerara sugar
Salted butter, softened, to serve (optional)

Method

Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with parchment. Put the pistachios in a food processor and whizz to fine crumbs. Add the flour, baking powder, bicarbonate of soda, salt, sugar and butter, then pulse until the mixture resembles fine breadcrumbs; tip into a large bowl. Make a well in the centre, add the buttermilk, orange blossom water and sour cherries. Gently combine into a shaggy, slightly sticky ball of dough (be careful not to overwork it).
Generously dust the lined baking sheet with flour, then scrape the dough into the centre. Dust the dough with flour and, with floured hands, lightly flatten it into a 20-22cm round, about 3cm deep. Dust a long, sharp knife with flour and cut the dough into 8 equal wedges, keeping them together in a circle. Brush the top with the beaten egg and sprinkle over the demerara sugar.
Bake for 20-30 minutes until golden, firm to the touch and hollow-sounding when the base is tapped. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Serve in wedges with butter, if liked.

Cook’s tip

For the ultimate scone accompaniment (well, other than clotted cream), whip your butter. Put 150g softened salted butter (in small pieces) in a mixing bowl and use an electric hand mixer to beat on a low speed for 1-2 minutes until it’s really soft. Add 2 tbsp milk, continue on a low speed for about 30 seconds, then increase the speed to high and whisk for 2-4 minutes until the butter is light and creamy.