No-Fail Qushta Scones
Description
These no-fail qushta scones are buttery, tender, and flaky, with rich cream adding a soft texture to every bite. Try the recommended date and pistachio combination with a hint of cardamom, or customize them with chocolate chips, berries, or no add-ins at all.
Ingredients
Date Pistachio Flavor Option
Optional Alternatives
For Brushing
Instructions
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Preheat oven to 400°F (200°C). Line a baking tray.
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In a bowl, whisk flour, sugar, baking powder, and salt.
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Add cold butter and rub into the flour until crumbly with small chunks.
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In another bowl, whisk qushta and milk until smooth.
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Add egg and vanilla to the qushta mixture and whisk.
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Pour the wet ingredients into the dry ingredients. Mix just until it comes together.
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Fold in the dates and pistachios, if using. The dough should be soft and slightly sticky, not dry.
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Turn onto a floured surface and pat into a 1-inch thick rectangle or circle.
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Cut into 10–12 squares or wedges.
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Put the scones in the fridge for 15 minutes.
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Brush the tops with milk or a little qushta.
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Bake for 15–20 minutes until golden.
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Serve warm with honey, jam, or extra qushta.
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