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Rose Petal Drop Scone
yields 2 dozen
recipe from The Wildflower Inn Bed & Breakfast
SCONE INGREDIENTS
2 1/4 CUPS unbleached all-purpose flour
2 TSP sugar
3/4 TSP salt
2 TSP baking powder
1/2 TSP baking soda
1/2 TSP cinnamon
4 TBSP unsalted butter
1/3 CUP unsalted pistachio nuts - coarsely ground
1 CUP heavy cream
1 TBSP rose water
2 TBSP edible rose petals - cleaned and finely shredded
ICING INGREDIENTS
1 cup powdered sugar
1 tablespoon Beach Plum Jelly or jam of any sort
2 teaspoons rose water
DIRECTIONS
Preheat oven to 425 degrees.
In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon.
Cut in the butter and mix until coarse crumbs.
Stir in the pistachios.
In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals.
Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 10-12 minutes or until golden brown.
To prepare the icing:
In a small bowl, combine the powdered sugar, rose water, and the beach plum jelly.
Whisk until smooth.
Add another teaspoon of rose water if the icing is too thick.
Drizzle over warm scones.
Arrange on platter and garnish with fresh roses or sprinkle with shredded beach rose petals.
ADDITIONAL SUGGESTIONS
Serve with a cup of hot Rose Petal Tea.
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