Drop Scones With Fresh Rose Petals And Pistachios

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 1/4 cups unbleached 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

Recipe

• 1 preheat oven to 425 degrees.
• 2 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.
• 3 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.
• 4 drop dough by heaping tablespoonfuls onto an ungreased, parchment lined baking sheet. bake scones for 10-12 minutes, or until golden brown.
• 5 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.
• 6 remove scones to a baking rack to cool slightly, then drizzle with icing. they are best served warm, right after removing from oven.
• 7 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.