No-Fail Qushta Scones

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Category: Desserts & Baking

Difficulty: Intermediate

Servings: 12

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

2 ½ cups all-purpose flour (315g)
1/3 cup sugar (65g)
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed (115g)
1/2 cup qushta (قشطة)
1/4 cup milk (plus a little extra if needed)
1 large egg
1 tsp vanilla

Date Pistachio Flavor Option

1/2 cup chopped dates
1/3 cup chopped pistachios
Optional: 1/2 tsp cardamom

Optional Alternatives

Chocolate chips, berries, or keep plain

For Brushing

Milk or a little qushta

Instructions

1
Preheat oven to 400°F (200°C). Line a baking tray.
2
In a bowl, whisk flour, sugar, baking powder, and salt.
3
Add cold butter and rub into the flour until crumbly with small chunks.
4
In another bowl, whisk qushta and milk until smooth.
5
Add egg and vanilla to the qushta mixture and whisk.
6
Pour the wet ingredients into the dry ingredients. Mix just until it comes together.
7
Fold in the dates and pistachios, if using. The dough should be soft and slightly sticky, not dry.
8
Turn onto a floured surface and pat into a 1-inch thick rectangle or circle.
9
Cut into 10–12 squares or wedges.
10
Put the scones in the fridge for 15 minutes.
11
Brush the tops with milk or a little qushta.
12
Bake for 15–20 minutes until golden.
13
Serve warm with honey, jam, or extra qushta.

Keywords: qushta scones, cream scones recipe, homemade scones, date pistachio scones, flaky butter scones, easy scone recipe, Pakistani cream scones, afternoon tea baking