Sweet & Easy: Drop Scones Recipe with Rose Petals and Pistachios


| February/March 2006


This drop scones recipe is a bit more exotic than your everyday scone; they are drizzled with a rose icing. If you prefer to serve them in a more traditional manner, pass a very lightly whipped cream and rose petal jelly as accompaniments. MAKES ABOUT 2 DOZEN SCONES

• 2 1/4 cups unbleached white flour
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 to 3 pinches cinnamon
• 4 tablespoons unsalted butter
• 1⁄3 cup shelled pistachios, lightly toasted and coarsely ground
• 1 cup heavy cream or half-and-half
• 1 teaspoon rose water
• A good handful of rose petals
• 1 cup confectioners’ sugar
• 1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed with about 1 teaspoon rose water
• 2 to 3 teaspoons water

1. Preheat oven to 425 degrees. Combine dry ingredients in a large bowl and blend thoroughly. Using a pastry cutter or two knives, cut in butter until the mixture resembles a coarse meal. Stir in pistachios.

2. Stir cream together with rose water. Rinse rose petals and pat dry. Cut into a chiffonade (thin ribbon-like shreds); there should be about 2 tablespoons. Stir cut rose petals into cream and add the liquid to the dry ingredients. Stir to form a soft dough.



3. Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking. Combine confectioner’s sugar, jelly and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick—it will melt a little if the scones are warm.

4. Remove scones to a baking rack to cool slightly before drizzling with icing. They are best served warm, right after baking.







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