Recipe – “Rose Petal Scones”

“Rose Petal Scones”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
2-1/4     cups all-purpose flour
2            teaspoons granulated sugar
2            teaspoons baking powder
1/2        teaspoon baking soda
3/4        teaspoon salt
1/8        teaspoon ground cinnamon
1/4        cup (1/2 stick) cold unsalted butter, cut into bits
1/3        cup shelled and peeled pistachios, lightly toasted and coarsely ground
1            cup heavy cream
1            teaspoon rose water
2            tablespoons thinly sliced pesticide-free rose petals
1            cup confectioners’ sugar
1            tablespoon rose jelly, or 1 tablespoon red currant jelly mixed with 1/2 teaspoon rose water
2 to 3    teaspoons water
 
1.    Preheat the oven to 425 degrees Fahrenheit.  Lightly butter a baking sheet.
2.    Sift the flour, sugar, baking powder, 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.    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.    Place the dough in heaping tablespoonfuls about 1 inch apart on the prepared baking sheet.  Bake for 10 to 12 minutes, until the scones are golden brown.  Transfer the scones to a wire rack set over a jelly-roll pan.
5.    In a medium-size bowl, whisk together the confectioners’ sugar, jelly, and water if needed.  Drizzle the icing over the warm scones.  Serve immediately.
 
Makes about 24 scones
 
***Inspired music by “Oleta Adams” – “Another day has come and gone”  & “Don’t Explain” (“Let’s Stay Here – Album)
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