RCI-BR.003.0358.001
Rose Petal Drop Scones
What could be more beautiful and decorative than these delicious scones with rose petals? Recipe was adapted from the cookbook, Flowers in the Kitchen, by Susan Belsinger, Interweave.
Prep15 min
Cook20 min
Total35 min
Servings24
Difficultyintermediate
Ingredients
- 2¼ cup
- 2 teaspoons
- 2 teaspoons
- ½ teaspoon
- ¾ teaspoon
- ½ teaspoons
- ¼ cup
- coarsely-ground pistachio nuts⅓ cupshelled and unsalted
- 1 cup
- 1 tablespoon
- rose petals2 tablespoonscleaned and finely shredded (organic only - no pesticides)
Method
1
Preheat the oven to 400°F and line two baking sheets with parchment paper.
2
Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
3
Cut the unsalted butter into small cubes and add to the flour mixture, then use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
4
Stir in the coarsely-ground pistachio nuts, distributing them evenly throughout the dry mixture.
5
Pour the heavy cream into a small bowl and stir in the rose water and finely shredded rose petals until well combined.
6
Add the rose water mixture to the dry ingredients and fold gently with a spatula until just combined; the dough should be soft and slightly sticky, not overmixed.
7
Drop spoonfuls of dough (approximately 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
8
Bake for 12 minutes until the scones are golden brown on top and a skewer inserted into the center comes out clean.
12 minutes
9
Remove the baking sheets from the oven and allow the scones to cool on the pans for 2 minutes before transferring to a wire rack to cool completely.