1.

Coarsely chop up your chocolate with a cerated knife and set to one side.

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 2. 

Place your pistachios in a ziplock bag and smash into chunks with a rolling pin or wooden spoon, set to one side.

 

 3. 

Sieve 375g of the flour into a large bowl, and rub the butter in with your fingertips until it looks like fine breadcrumbs.

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4.

Add the sugar, eggs, and baking powder; turn the mixture over gently until everything is incorporated.

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5.

Add your sourdough discard, and keep turning the mixture to combine.

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6.

Slowly add in the milk, and keep turning the mixture until you have a soft wet dough. You might not need all the milk.

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7.

Add in your raspberries, white chocolate and pistachios, hold. a few of each back for the top of the scones. Mix thoroughly. 

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8.

Sprinkle half of the remaining flour on a clean surface, then tip the dough out on top. Sprinkle the remaining flour on top of the dough.

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9.

Fold the dough in half, then turn the dough 90 degrees and fold again. Repeat until you have a smooth dough.

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12.

Sprinkle some more flour on the dough, and using a rolling pin roll out the dough until it's about 1 inch thick. Or alternatively you can shape it into a cirlce and cut it into triangles.

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13.

Lift the dough slightly and drop it back down on the counter, this helps activate the baking powder.

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14.

Take a round pastry cutter and dip it into some flour, cut round out of your dough and place them on a lined baking tray.

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15.

You can re-work the dough a couple of times until it's completely used, but the first scones will be the fluffiest.

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16.

At this point I like to rest my scones in the fridge for about half an hour.

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17.

To bake; pre-heat the oven to 180C Fan/200C/400F.

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18.

Place the scones at least 1 inch apart and glaze with the beaten egg. Make sure the egg doesn't run down the side of the scones as this will effect the rise.

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19.

Bake for fifteen minutes, or until they are risen and golden on top.

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20.

You can freeze these scones and bake them from frozen, you can also keep them in the fridge overnight and bake them in the morning.

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21.

Enjoy!