Ingredients

• 1/2 cup sugar
• 1 3/4 cups flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup pistachios roughly chopped
• 7 tbsp butter, frozen, grated
• 1 large egg
• 1/2 cup full fat plain greek yogurt or whole milk
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
For Glaze
• 2 tbsp butter
• 1 cup powdered sugar
• 2-4 tbsp milk
• 1/4 tsp almond extract

Instructions

1. Preheat the oven to 400
2. In a large bowl combine sugar, flour, salt, baking powder, and baking soda and stir to combine. Add the butter and use your hands, a fork, or a pastry cutter to work in the butter until your mixture resembles coarse corn meal - it's okay if it's not totally evenly mixed.
3. In another bowl, whisk together the egg, yogurt/milk, and extract. Add it to the dry ingredients and mix until a ball of dough forms (don't mix too much, you just want it to pull together). The ball will be sticky.
4. Line a baking sheet with parchment and turn the dough onto the parchment. Form an 8 inch round and use a sharp knife to cut it into 8 pieces, like you would a pizza).
5. Bake at 400F for 18-25 minutes - check on them and don't take them out until the top is browned, even if it goes over 25 minutes. The edges will brown sooner, but you want a nice crust to form to fully achieve the delicious bite and crumb. If you poke the center, it should feel firm, like if you poke the palm of you hand, rather than springy like a cake.
6. Take out of the oven and recut them and let cool on a wire cooling rack
7. Make the Glaze: Melt the butter and mix with the powdered sugar. Then add the extract, and the milk one tablespoon at a time until you reach your desired thickness. Either spoon the glaze on the cooled scones or dunk them right into the glaze. If you want to add the zig zags, after applying the first layer of glaze, add a little more powdered sugar to the leftover glaze. Then spoon the thicker glaze overtop in a zig zag batter. Allow glaze to harden for 30 minutes, then enjoy!