Strawberry, Rhubarb, White Chocolate & Pistachio Scones with Sweet Rose Butter

 I made these scones last Mother's Day, and based them on my memory of the best scone that I've ever had - a magical pillow of raspberry and white chocolate, while hiking with my mom in Southern Utah. This recipe is made with a combination of my favorite spring fruit (strawberries and rhubarb), but you can easily swap any part of this recipe for different seasonal fruit, milk or dark chocolate and alternative nuts. The butter is an awesome addition, but not really necessary because the scones are so good on their own. As my grandmother used to say, "it might be gilding the lily"! But who cares, right? The butter is also delicious on toast with jam, pancakes or waffles.   Active Time: 45 minutes Total Time: 1 hour Makes 16 scones  Ingredients   Strawberry-Rhubarb Mixture   1½ cups strawberries, diced relatively small (¼-inch) 1½ cups rhubarb, diced relatively small (¼-inch), from one large rhubarb stalk 3 tablespoons sugar 1 vanilla bean, seeds scraped out or 1 teaspoon vanilla bean paste (my preferred option because it’s easier), or 1 teaspoon vanilla extract   Scones   ½ cup packed very finely ground pistachios (plus more for garnish) 3 cups All-Purpose flour 1 tablespoon baking powder ½ teaspoon kosher salt 8 tablespoons (1 stick) very cold unsalted butter, cubed 1 cup heavy cream 1 teaspoon almond extract 1 cup white chocolate chunks or white chocolate chips (I prefer chunks if you can find them, or you can chop up a bar of white chocolate which is what I did for these) Strawberry-rhubarb mixture, minus 2 tablespoons syrup   Glaze   1½ cups powdered sugar 3 tablespoons heavy cream 2 tablespoons strawberry-rhubarb syrup ¼ teaspoon almond extract   Sweet Rose Butter   1 stick salted butter at room temperature 2 tablespoons rose sugar, or 2 tablespoons powdered sugar and 1 teaspoon rose water  Preparation  Preheat the oven to 400° F.   Strawberry-Rhubarb Mixture   Toss the strawberries and rhubarb with the sugar and vanilla seeds or extract and let macerate while you made the scone batter. Stir mixture occasionally. Right before adding the fruit to the scone batter, strain off 2 tablespoons of syrup from the bottom of the bowl. You will add this to the glaze.   Scones   Put about 1½ cups of shelled pistachios into a food processor and process until very finely ground. Transfer the ground pistachios to a bowl and measure out ½ cup, gently packed. Put the ½ cup back into the food processor. Reserve the rest for garnish and set aside. Add the flour, baking soda and salt to the food processor and pulse until combined. Add the butter and pulse until the mixture resembles pebbles.  {Alternatively, whisk the flour, finely ground pistachios, sugar, baking powder, and salt. Using a pastry cutter, two forks, or your hands, add the butter, blending until it’s fully incorporated and looks like pebbles.}  Transfer the mixture to a large bowl and make a well in the center. Pour in the cream and almond extract. Gently fold together just until mixture is sticky and just incorporated. Just like biscuits, you don’t want to overwork the dough! It might seem a little bit dry, but when you add the fruit it will be fine. Fold in the strawberry-rhubarb mixture and any remaining liquid. The dough will be very chunky with all of the fruit and chocolate.  Transfer the dough onto a lightly floured surface and press into a square about 1-inch thick. Using a round or square biscuit cutter, punch out scones. Use all of the scraps until there is no more dough.  Place the scones on a parchment paper lined baking sheet and bake for 25 to 30 minutes or until golden brown and slightly puffed. Let cool to room temperature.   Glaze   Combine all of the ingredients in a bowl, whisking until smooth. If the glaze is too thick, add more cream or a tiny bit of water. If it’s too thin, add more powdered sugar. Spoon the glaze over the scones and sprinkle with the remaining ground pistachios.   Sweet Rose Butter   Mix all ingredients together until blended. Let rest at room temperature until serving. If making ahead of time, cover and chill until about 1 hour before serving. 

I made these scones last Mother's Day, and based them on my memory of the best scone that I've ever had - a magical pillow of raspberry and white chocolate, while hiking with my mom in Southern Utah. This recipe is made with a combination of my favorite spring fruit (strawberries and rhubarb), but you can easily swap any part of this recipe for different seasonal fruit, milk or dark chocolate and alternative nuts. The butter is an awesome addition, but not really necessary because the scones are so good on their own. As my grandmother used to say, "it might be gilding the lily"! But who cares, right? The butter is also delicious on toast with jam, pancakes or waffles. 

Active Time: 45 minutes
Total Time: 1 hour
Makes 16 scones

Ingredients

Strawberry-Rhubarb Mixture

1½ cups strawberries, diced relatively small (¼-inch)
1½ cups rhubarb, diced relatively small (¼-inch), from one large rhubarb stalk
3 tablespoons sugar
1 vanilla bean, seeds scraped out or 1 teaspoon vanilla bean paste (my preferred option because it’s easier), or 1 teaspoon vanilla extract

Scones

½ cup packed very finely ground pistachios (plus more for garnish)
3 cups All-Purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
8 tablespoons (1 stick) very cold unsalted butter, cubed
1 cup heavy cream
1 teaspoon almond extract
1 cup white chocolate chunks or white chocolate chips (I prefer chunks if you can find them, or you can chop up a bar of white chocolate which is what I did for these)
Strawberry-rhubarb mixture, minus 2 tablespoons syrup

Glaze

1½ cups powdered sugar
3 tablespoons heavy cream
2 tablespoons strawberry-rhubarb syrup
¼ teaspoon almond extract

Sweet Rose Butter

1 stick salted butter at room temperature
2 tablespoons rose sugar, or 2 tablespoons powdered sugar and 1 teaspoon rose water

Preparation

Preheat the oven to 400° F.

Strawberry-Rhubarb Mixture

Toss the strawberries and rhubarb with the sugar and vanilla seeds or extract and let macerate while you made the scone batter. Stir mixture occasionally. Right before adding the fruit to the scone batter, strain off 2 tablespoons of syrup from the bottom of the bowl. You will add this to the glaze.

Scones

Put about 1½ cups of shelled pistachios into a food processor and process until very finely ground. Transfer the ground pistachios to a bowl and measure out ½ cup, gently packed. Put the ½ cup back into the food processor. Reserve the rest for garnish and set aside. Add the flour, baking soda and salt to the food processor and pulse until combined. Add the butter and pulse until the mixture resembles pebbles.

{Alternatively, whisk the flour, finely ground pistachios, sugar, baking powder, and salt. Using a pastry cutter, two forks, or your hands, add the butter, blending until it’s fully incorporated and looks like pebbles.}

Transfer the mixture to a large bowl and make a well in the center. Pour in the cream and almond extract. Gently fold together just until mixture is sticky and just incorporated. Just like biscuits, you don’t want to overwork the dough! It might seem a little bit dry, but when you add the fruit it will be fine. Fold in the strawberry-rhubarb mixture and any remaining liquid. The dough will be very chunky with all of the fruit and chocolate.

Transfer the dough onto a lightly floured surface and press into a square about 1-inch thick. Using a round or square biscuit cutter, punch out scones. Use all of the scraps until there is no more dough.

Place the scones on a parchment paper lined baking sheet and bake for 25 to 30 minutes or until golden brown and slightly puffed. Let cool to room temperature.

Glaze

Combine all of the ingredients in a bowl, whisking until smooth. If the glaze is too thick, add more cream or a tiny bit of water. If it’s too thin, add more powdered sugar. Spoon the glaze over the scones and sprinkle with the remaining ground pistachios.

Sweet Rose Butter

Mix all ingredients together until blended. Let rest at room temperature until serving. If making ahead of time, cover and chill until about 1 hour before serving.