Pistachio and rosewater scones

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Sift the flour into a large mixing bowl, then stir in the salt and sugar. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the rosewater.
2. Combine the buttermilk and milk in a jug. Pour the liquid into the flour mixture, a little at a time, and gently mix with a table knife. Stop adding liquid just before the dough comes together (you may not need all the milk). Add the pistachios, then bring together with your hands to form a smooth, slightly sticky dough; be careful not to overwork the mix.
3. Turn the dough out onto a very lightly floured surface and knead briefly (3-4 times only) to remove the cracks, then roll out until 3cm thick. Using a 5.5cm diameter cookie cutter, stamp out 6 scones, reshaping and rerolling any leftover dough. Put the scones on the prepared baking sheet and brush the tops with the beaten egg. Bake for 20 minutes or until well risen and golden.
4. Transfer the baked scones to a wire rack to cool, then serve immediately.