Red beet, apple and pistachio scones

The recipe started with a batch of small red beets freshly harvested and promptly roasted. It went on with an apple too large to eat all as my breakfast. En route, it picked up some fresh dill and to complete the party, it invited pistachios to join: what a success!
The scones have a kind of rough beauty that comes across in the photo and that I find quite attractive. I like that the color is not uniform, but somewhat marbled. Above all, I like how the scones taste.