Preheat the oven to 350 °F conv baking.
In a large clean bowl combine the flour, sugar, baking powder, salt & cardamom.
Rub the diced butter into the flour using your fingertips until the mix resembles breadcrumbs in texture.
Add the eggs, buttermilk and vanilla to the flour, combine all the ingredients together to form a rough dough.
Turn the scone mixture out onto a lightly floured work surface and knead gently until all the flour has been combined.
Using a rolling pin to roll out the scone mixture to about 1-inch thickness. Cut the scones using a floured cutter and place on a baking tray lined with parchment paper evenly spaced apart.
Brush the top of each scone with cream(or an egg). Top with flaked pistachios.
Place the scones in the preheated oven and bake for approximately 20 minutes. Half- way through baking, rotate the baking tray in the oven to ensure an even bake.
Once baked allow to cool on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (45g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155.8mg||5 %|
|Potassium 56.7mg||1 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.9g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22
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