White Chocolate Raspberry Pistachio Scones

 

I’ve been doing a lot of baking lately. I have a feeling this baby is going to be just like his or her dad, because all it wants is sweets!!DSCN0933

So I ventured to make a recipe out of my new cookbook: The Duchess Bake shop cook book by Giselle Courteau. There are recipes for some seriously tasty treats in there!DSCN0934

First up, cube your butter. DSCN0935

Next, cut the butter into the flour using a pastry cutter. Since I don’t have a pastry cutter, I use my fingers to roll the butter into the flour. I find it works just as good. DSCN0937

I ground up some pistachios in the food processor to get nice, fine pieces. DSCN0938

Then I added the wet ingredients to the dry, until just incorporated. The recipe wanted the mixture to still be very crumbly. DSCN0939

In went the raspberries, yogurt chips and pistachios. DSCN0941

Then I formed nice little scones with the dough, using my hands. DSCN0942

Bake them up until nice and brown on top. DSCN0943Then enjoy them, with a glass of warm milk, on a sunny winter’s afternoon.

White Chocolate Raspberry Pistachio Scones (Modified from the Duchess Bake Shop Cookbook)

You will need:

2 1/4 cups whole grain flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3 tbsp sugar

1/2 tsp salt

1/2 cup + 1 tbsp cold, cubed butter

1/2 cup + 1 tbsp milk

1/2 cup frozen raspberries

1/2 cup vanilla yogurt chips

1/2 cup ground pistachios

Preheat oven to 375. In a large bowl, stir together the flour, baking powder, baking soda, sugar and salt. Cut the butter into the dry ingredients using a pastry cutter, or pearl the butter between your fingers. Add your milk and stir to combine. The dough will still be rather flaky and crumbly, but should hold together. Add the raspberries, yogurt chips and pistachios and incorporate gently. Using your hands, form medium-sized scones, and place on a greased baking sheet. Bake at 375 for 25-30 mins, until the scones are lightly browned on top. Enjoy!

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2 Comments on “White Chocolate Raspberry Pistachio Scones”

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