Sugar High Fridays: Raspberry Pistachio Scones

Like so many blogs, I have been completely enamored with all of the fresh berries popping up at my local farmer's markets. When I saw that berries were the new Sugar High Fridays theme, I wanted to participate immediately! This SHF is hosted by Susan of the tasty Food Blogga. I was trying to think of what to submit, and I started off wanting to make scones. I haven't experimented with scones much, although I sure love eating them. I came up with these raspberry pistachio scones, which I just loved! I drizzled them with a little honey and scarfed them up! The beautiful summery colors of this made me fall even more in love, and I hope you enjoy them, too! And, if you're looking for another competition to join, don't forget about my Front Porch Cocktail event!!!

Ingredients:

2 1/2 c flour
8 tbsp butter cut small and placed into freezer
2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 c minus about 3 tbsp milk
1/2 c marscapone cheese
1 tbsp vanilla paste
2/3 c sugar
1/4 c sugar
2 cups fresh raspberries
1/3 c pistachios, coarsely chopped
4 tbsp butter, melted

Preheat oven to 425

Toss raspberries, 1/4 c sugar, pistachios and 2 tbsp melted butter in a small bowl, set aside.

Combine flour, salt, 2/3 c sugar, baking powder and baking soda in a bowl. Add frozen butter and toss until coated.

In another cup, whisk milk, marscapone cheese and vanilla paste. Add this mixture to the flour butter mixture and stir with spatula until well combined.

Turn out onto a well floured surface, adding more flour as necessary and roll into a "shaggy" ball (dough should be dry but not tough). Roll out into a large rectangle (about 12 by 10), and fold in half, then half again.

Place in freezer for about 5 minutes.

Return dough to floured surface and roll into a rectangle again. Cover surface of dough with raspberry mixture. Roll dough gently into a log.

Gently press log down until a rectangle shape is formed.

Cut rectangle into 4 squares, and then cut each square into two triangles. You should now have 8 scones.

Brush each scone with a bit of the remaining melted butter, and sprinkle with sugar. Transfer to parchment paper and back 20-25 minutes. Cool, drizzle with honey, and eat!!