What could be more beautiful and decorative than these delicious scones with rose petals? Recipe was adapted from the cookbook, Flowers in the Kitchen, by Susan Belsinger, Interweave. Press, 1991
- 2¼ cup all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoons ground cinnamon
- ¼ cup (½ stick) unsalted butter
- ⅓ cup coarsely-ground pistachio nuts, shelled and unsalted
- 1 cup heavy cream
- 1 tablespoon rose water
- 2 tablespoons rose petals, cleaned and finely shredded (organic only - no pesticides)
- Preheat oven to 425°F. Lightly spray a large baking sheet with vegetable-oil cooking spray
- In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts.
- In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms. NOTE: When making scones, work the dough quickly and do not over mix.
- Drop dough by the teaspoonful onto the prepared baking sheet.
- Bake approximately 10 to 12 minutes or until golden brown.
- While scones are baking, prepare Icing:
- In a bowl, combine powdered sugar, rose water, and red current jelly until smooth. NOTE: If the icing is to thick, add another teaspoon of rose water.
- Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm.
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