Recipe Lightly toast the pistachio nuts. Chop them and set aside. In a food processor, blend the QUAKER wholegrain rolled oats to fine powder. Transfer the powdered oats in a large mixing bowl and add the sugar, baking powder, vanilla sugar and sea salt. Mix well using a whisk. Add the cubed cold butter and cut it in the dry ingredients - using a fork or pastry cutter – until you get coarse crumbs. Add the white chocolate chips, the chopped pistachio nuts and mix well using a spoon. Add the cream to assemble all the coarse pieces together to form one compact dough piece. Roll the dough out to form a uniform disk and cut it as if you are slicing a pizza into 8 small pieces. Sprinkle the scones with some sea salt flakes. Bake them in preheated oven at 170°C for 20-25 minutes. Let it completely cool and serve with whipped cream and pistachio nuts.

by Alexandra Mitsiou