Prep 15 mins
Cook 15 mins
Found this delightful recipe online at delciouslivingmag.com. I was charmed by the ingredients and the flavor combinations. I was also pleased I didn't have to shape the scones.
- 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
- Preheat oven to 425 degrees.
- 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.
- 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.
- Drop dough by heaping tablespoonfuls onto an ungreased, parchment lined baking sheet. Bake scones for 10-12 minutes, or until golden brown.
- 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.
- Remove scones to a baking rack to cool slightly, then drizzle with icing. They are best served warm, right after removing from oven.
- 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.