Ingredients:
2 1/4 cup unbleached all-purpose flour
2 teaspoon sugar
3/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
4 tablespoon unsalted butter
1/3 cup unsalted pistachio nuts, coarsely ground
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons edible rose petals, cleaned and finely shredded
Icing:
1 cup powdered sugar
1 tablespoon Beach Plum Jelly
2 teaspoons rose water
Instructions:
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.
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. Sprinkle with shredded beach rose petals.
*Notes: If rose water is not available, make rose water by pouring hot water over rose-geranium leaves and let steep for at least one hour.
Store leftover rose water in refrigerator.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
