Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


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


| February/March 2006

  • Simple, homey desserts become sublime with the addition of herbs.
    Photo by Dawna Edwards

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.



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me