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Rose Petal Drop Scones




Source of Recipe


Brenda Lee Olson


Recipe Introduction


by Patricia Telesco with Jeanne P. Maack
adapted to gfcf by BL Olson




List of Ingredients




These scones are yummy without frosting, but you can make a pink sugar glaze with rosewater to top them when you take them out of the freezer.

INGREDIENTS

2 1/4 cups all-purpose gf flour blend (like Jules, Bob's, or your favourite)
3 teaspoons organic sugar or sugar cane juice crystals
3/4 teaspoon kosher or sea salt
3 1/2 teaspoons aluminium-free baking powder
1/2 teaspoon baking soda
pinch ginger (optional)
4 tablespoons unsalted brick margarine (soft marg will work but it makes the scones tougher)
1/4 cup coarsely ground nuts (almonds, hazelnuts or brazil nuts(optional) - if omitting nuts add extra flour
1/4 cup currants
1 cup mimic cream or coconut cream (not coconut milk)
2 tablespoons rose water
2 tablespoons rose petals, diced fine



Recipe



1. Mix together flour, sugar, salt, baking powder, baking soda, and ginger.

2. Cut in margarine. Continue mixing until dough looks like crumbs.

3. Add nuts and currants; mix.

4. In a separate bowl, combine mimic cream, rose water, and rose petals.

5. Incorporate liquid and dry ingredients. Mix to get a firm dough. Do not overknead or the scones will be tough and crumbly. We need pockets of fat to make a good lift and add air as it bakes.

6. Place on an ungreased cookie sheet 1 heaping tablespoonful at a time.

7. Bake at 450°F for 10–12 minutes, or until golden brown.

8. Cool and place in food-storage bag in the freezer; best used within 1 month.

MAKES 2 DOZEN

BL's note: When my gran made scones she always made them in a round cake pan and cut them into pie wedge shapes. You can do this, instead of individual drops. It may take longer to bake and you should use a bain marie if you make them in a cake pan.