Drop Scones With Fresh Rose Petals and Pistachios |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this delightful recipe online . I was charmed by the ingredients and the flavor combinations. I was also pleased I didn't have to shape the scones. Ingredients:
2 1/4 cups unbleached white flour |
2 teaspoons raw sugar |
3/4 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 -3 pinches cinnamon |
4 tablespoons unsalted butter |
1/3 cup shelled pistachios, lightly toasted and coarsely ground |
1 cup whipping cream |
1 teaspoon rose water |
rose petal (a handful(be sure your rose petals are not sprayed with pesticides!) |
1 cup powdered sugar |
1 tablespoon rose jelly (or 1 tablespoon red currant jelly mixed with about 1/2 teaspoon rose water) |
2 teaspoons water |
Directions:
1. Preheat oven to 425 degrees.
2. DOUGH: Combine dry ingredients in a large bowl and blend thoroughly. Using a pastry blender, cut in butter until mixture resembles coarse meal. Sir in toasted pistachios. Set aside.
3. Stir cream together with rose water. Rinse rose petals, pat dry, and shred finely (there should be about 2 tablespoons-but I used a little bit less). Stir rose petals into cream, then stir liquid ingredients into dry ones to form a soft dough.
4. Drop dough by heaping tablespoonfuls onto an ungreased, parchment lined baking sheet. Bake scones for 10-12 minutes, or until golden brown.
5. ICING: Combine powdered sugar, jelly, and water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick. Bear in mind that the icing will melt a little if applied while scones are warm.
6. Remove scones to a baking rack to cool slightly, then drizzle with icing. They are best served warm, right after removing from oven.
7. If preparing scones in advance, cool completely without icing and store in an airtight container. Wrap them in foil and gently reheat at 325°F for 10-15 minutes. Drizzle icing over them while they are warm.
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