Rose Petal Scones

Victoria The Essential Tea Companion

Posted by GMC Group

About

Inspired by Middle Eastern cooking, these pretty, delicate scones are flavored with rose water and pistachios.

Makes about 24 scones

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You Will Need (14 things)

  • 2 ¼ cup All Purpose Flour
  • 2 tsp Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¾ tsp Salt
  • 1⁄8 teaspoon Ground Cinnamon
  • ¼ cup Cold Unsalted Butter , 
cut into bits
  • 3/10 cup Shelled and peeled Pistachios , 
lightly toasted and coarsely ground
  • 1 cup Heavy Cream
  • 1 tsp Rose Water
  • 2 tbsp Thinly sliced pesticide-free Rose Petals
  • 1 cup Confectioners Sugar
  • 1 tbsp Rose Jelly , or 1 tablespoon 
red currant jelly mixed with 1⁄2 teaspoon rose water
  • 2 tsp to 3 teaspoons Water

Steps (5 steps, 45 minutes)

  1. 1

    Preheat the oven to 425°F. Lightly butter a baking sheet.

  2. 2

    Sift the flour, sugar, baking power, baking soda, salt, and cinnamon together into a large
bowl. With a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.

  3. 3

    In a small bowl, combine the cream, rose water, and rose petals. Add to the flour mixture and stir to form a soft dough.

  4. 4

    Place the dough in heaping tablespoonfuls about 1 inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, until scones are golden brown. Transfer the scones to a wire rack set over a jelly-roll pan.

  5. 5

    In a medium-size bowl, whisk together the confectioners’ sugar, jelly, and water until smooth, adding more water if needed. Drizzle the icing over the warm scones. Serve immediately.