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Ingredients

• About 2 3/4 cups all-purpose flour
• 2 cups semolina flour or cornmeal (see notes)
• About 3/4 cup sugar
• 3/4 cup chopped unsalted roasted pistachios or chopped walnuts
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• About 1/2 cup (1/4 lb.) butter or margarine
• 1 1/3 cups plus 2 tablespoons milk
• 1 tablespoon grated lemon peel
• 1 large egg yolk

Description

Notes: Semolina Flour Gives These Scones A Slightly Crunchy Texture. You Can Prepare Them Through Step 5 Up To 3 Days Ahead; Wrap Airtight And Freeze. Transfer Frozen Wedges Directly To Oven (do Not Thaw); Bake 30 To 35 Minutes. Serve Scones With Apricot

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