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    ROSE PETAL SCONES

    Makes about 24 scones.


    List of Ingredients


    • 2 1/4 cups all-purpose flour
    • 2 tsp. granulated sugar
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 3/4 tsp. salt
    • 1/8 tsp. 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 tsp. rose water
    • 2 tbs. thinly sliced pesticide-free rose petals
    • 1 cup confectioners' sugar
    • 1 tbs. rose jelly, or 1 tbs. red currant jelly mixed with 1/2 tsp. rose water
    • 2 to 3 tsp. water


    Instructions


    1. Preheat the oven to 425�F.
    2. Lightly butter a baking sheet.
    3. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.
    4. With a pastry blender or two knives, cut in the butter
      until the mixture resembles a coarse meal. Stir in
      pistachios.
    5. In a small bowl, combine the cream, rose water, and rose petals.
    6. Add to the flour mixture and stir to form a soft dough.
    7. Place the dough in heaping tablespoonfuls about 1 inch apart on the prepared baking sheet.
    8. Bake for 10 - 12 minutes, until the scones are golden brown.
    9. Transfer the scones to a wire rack set over a jelly-roll pan.
    10. In a medium-size bowl, whisk together the confectioners' sugar, jelly, and water until smooth, adding additional water if needed.
    11. Drizzle the icing over the warm scones.
    12. Serve immediately.
 

 

 

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