|White Chocolate Pistachio Rose Scones|
I have scoured Netflix, the video store and legal online players to find episodes from every era of Dr. Who. I haven't been all that successful, but I have devoured what I can find. So far I've seen episodes involving 4 out of 11 Doctors, my favorite is Tom Baker, though how adorable is David Tennant? And my favorite companion is Sarah Jane Smith. To be fair, I'm only up to post millennium season two, so I have a long way to go this side of the Dr. Who "re-boot." I must say I am looking forward to Catherine Tate's version of the Doctor's companion since she's ridiculously funny...hoping they gave her cheeky dialogue. (Patience, Kristen there's a whole season between last viewed episode and Catherine...)
The companion I've traveled with most since this odyssey began is Rose Tyler. Not especially engaging, but likeable all the same. And without having seen episodes between the Tom Baker era and Rose Tyler's inaugural journey, I'm curious to know if she was the first to make-out with the Doctor or perhaps the first to lip-lock two different regenerations? (note: she wasn't really herself in either instance, but still - nicely done, Rose.)
And since I have at least another 5 episodes of Rose before I meet the next companion, it is befitting I bake White Chocolate Pistachio Rose scones to enjoy whilst watching.
These scones are delightfully aromatic, but beware of the amount of rose water you use. They could end up tasting like soap...or smelling like your gran at a Kenny Rogers concert.
So here's to Rose Tyler, kicking alien arse and snogging the Doctor from 2005-2006.
White Chocolate Pistachio Rose SconesHere's what to do:
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet.
Belgian white chocolate into about 1 cup small chunks
Pistachios into about 3/4 cup small pieces (you could toast in a small frying pan over med heat if you like, but don't have to)
1 1/2 cups unbleached all purpose flour
1/2 cup cake/pastry flour
2 1/2 tsp baking powder (fresh, opened within the last month)
3 tbsp sugar
1/2 tsp salt
In a measuring cup whisk together:
1/2 cup plain yogurt (I use whole fat yogurt)
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)
1-ish tsp rose water (start with 1/2 tsp and add more until the yogurt has a slight rose scent)
Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter (either by food processor, or pastry cutter or by hand...it's best to touch it as little as possible so the butter remains cold).
Pour wet mix on top and stir in with fork.
Don't over work it, just until all the wet is mixed in...should have some crumbly bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help.
Dump out mix onto a lightly floured surface. gently work in any crumbly bits. Form dough into an 7-8" disc and cut into 8 pie-like portions. (for thorough pic by pic instructions see pumpkin scone recipe)
Place on parchment on cookie sheet.
*you could brush egg wash (one egg whisked) on top at this point, but you don't have to*
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.
While cooling, melt 1/2 cup white couverture chocolate (I use Belgian white from the Bulk Barn) in a double broiler:
- bring about 2-3 inches of water in a saucepan to a simmer not a boil
- place a bowl on top - not in - the saucepan
- place the chocolate in the bowl and stir while melting until almost melted
- remove bowl and continue to stir until all the chocolate has completely melted