Cheddar & sage scones
Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk
Pistachio & orange madeleines
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes about 16
Skip to ingredients
- 100g buttermelted, plus extra for greasing
- 85g plain flourplus extra for dusting
- 50g pistachio
- 25g crystallised orange peel or mixed peel
- 100g golden caster sugar
- 1 whole large eggseparated, plus 1 large egg white
- 1 tbsp orange blossom water
- icing sugarfor dusting
Nutrition: per madeleine
- kcal116
- fat7g
- saturates4g
- carbs12g
- sugars8g
- fibre1g
- protein2g
- salt0.1g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
step 2
Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
step 3
Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
step 4
Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
step 5
Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.
