Pistachio and rosewater scones
- June 2016
- Makes 6
- Hands-on time 35 min, oven time 20 min
Eric Lanlard’s recipe adds the fragrant flavours of rose water and pistachio to classic British scones, for a Middle-Eastern spin on afternoon tea.
- 12.6g (5.5g saturated)
- 42.4g (14.2g sugars)
If you’re not a fan of rosewater, use vanilla extract instead.
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