Pistachio Scones with Mascarpone
- For the scones
- 150 grams Pastry flour
- 50 grams ground Pistachio
- 80 grams butter
- 1 egg yolk
- 1 tablespoon Whipped cream
- 1 generous pinch salt
- 1 pinch chile peppers
Preheat the oven to 200°C (approximately 400°F).
For the scones: Combine the ground pistachios, flour, butter, egg yolk, cream, salt and pepper in a bowl and chop with a knife until uniform. Quickly knead until smooth, cover with plastic wrap and chill for 30 minutes.
For the mascarpone: Beat the mascarpone and cream cheese until smooth. Whip the cream, season with salt and pepper and fold into the cheese mixture. Form into 12 balls.
Divide the scone mixture into 12 portions, roll into balls, flatten slightly, place in 12 paper liners and bake for about 16 minutes. Remove from oven, let cool then top with the cheese balls. Sprinkle with chopped pistachios, pressing in lightly. Keep cool until ready to serve.