Drop Scones With Fresh Rose Petals and Pistachios
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
2 dozen
ingredients
- 532.32 ml unbleached white flour
- 9.85 ml raw sugar
- 3.69 ml salt
- 9.85 ml baking powder
- 2.46 ml baking soda
- 0.5-0.75 ml cinnamon
- 59.16 ml unsalted butter
- 78.78 ml shelled pistachios, lightly toasted and coarsely ground
- 236.59 ml whipping cream
- 4.92 ml rose water
- rose petal (a handful(be sure your rose petals are not sprayed with pesticides!)
- 236.59 ml powdered sugar
- 14.79 ml rose jelly (or 1 tablespoon red currant jelly mixed with about 1/2 teaspoon rose water)
- 9.85 ml water
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States