2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup finely chopped pistachios
1/3 cup cold unsalted butter, cut into cubes
1/2 cup plus 2 tablespoons heavy cream, divided
1 large egg
1 teaspoon lemon zest
•Preheat oven to 425°. Line 2 baking sheets with parchment paper. Set aside.
•In a large bowl, sift together the flour, sugar, baking powder, and salt. Add pistachios. Using a pastry blender, cut the butter into the flour mixture until mixture resembles coarse crumbs. In a small bowl, whisk together 1/2 cup cream, egg, and lemon zest until combined. Gradually pour cream mixture into flour-butter mixture, and stir until dough just comes together.
•Transfer dough to a floured surface, and lightly knead 4 to 5 times. Roll dough to 1/2-inch thickness. Using a 2-inch star cutter, cut scones, rerolling once if necessary. Place scones on prepared baking sheets, and brush tops with remaining 2 tablespoons cream. Sprinkle with turbinado sugar.
•Bake for 8 to 10 minutes, or until golden brown. Transfer to a wire rack to cool.