Rose, Raspberry and Pistachio Scones

I have made these lovely scones a while ago... not sure why kind of really missed them this few days...maybe spring? I have all my ingredients handy, so no need to wait :)  Very delicious, creamy, flaky, fluffy and quite easy to make, let me show you...

you need:

• 2 cups organic unbleached all purpose flour
• 8 tablespoon unsalted very chilled butter (yes, yes butter!)
• 1/3 sugar
• pinch of salt
• 3 and 1/2 teaspoons baking powder
• 1 large egg (slightly beaten)
• 1 cup heavy cream
• scant 1 cup raspberries
• 2 tablespoons rose water
• 1/4 cup coarsely chopped pistachios

Time to start some baking....

• preheat your oven to 400F
• mix flour, baking powder and salt in a bowl and sift them three times
• mix sugar with flour mixture and set aside
• cut butter into small pieces and put them into flour mixture
• use your hand or a pastry cutter to blend butter and flour mixture until butter around small peas size
• add egg, heavy cream and rose water into butter and flour mixture and blend

• gently fold in rasbperry and chopped pistachios until homogenous and become a ball of softy dough....it will be tacky but don't worry
• turn your soft fluffy dough on a lightly floured surface, use your hand and heel of hand to flatten it into 3/4 inch thick
• use a round cookie or biscuit cutter and make some small rounds. I used 2 and 1/4 diameter ones and got 12 scones

• see.... they looks so pretty now
• put them gently on a parchment lined baking sheet and bake them for 14 to 16 minutes (depends on your oven) until they are golden on top

• let them rest on a rack until cool...of course I ate one rightaway for some quality control!
• enjoy them for the next two to three days or you can store them in air tight container in your fridge

These rose raspberry and pistachio scones taste so delicious and I think they won't last a few days!  I rewarmed them for breakfast, afternoon tea with clotted creme, snacky time, midnight snack....hmm maybe 

Enjoy!