Pistachio and rosewater scones | Women's Weekly Food
Add a delicate twist of rosewater and pistachio to the classic scone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4 cups (600g) self-raising flour, sifted
- 2 tablespoons icing (confectioners') sugar, sifted
- 60 grams cold butter, chopped coarsely
- 1 1/2 cup (375) milk (about)
- 3/4 cup (180ml) water
- 1/3 cup (45g) finely chopped pistachios
- 1 tablespoon rosewater
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