This recipe for Rose and Pistachio Scones comes from Susan Belsinger. Read more about using roses as a cooking ingredient here.
“To prepare roses for kitchen use, rinse them and shake the water from them. Turn the bloom over grasping the open flower in one hand, so that the stem is facing up. Use a sharp pair of scissors and snip right above the stem, and the petals will fall freely. Taste each rose–many roses have a bitter white part at the base of each petal–which should be snipped away. This can easily be done when removing petals all at once,” writes Belsinger.
Also, if you have a number of rose petals to choose from, wash and sample them – some petals are mild tasting, some more bitter.
Rose and Pistachio 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 cream
1 teaspoon rose water
A good handful of rose petals
1 cup confectioner’s sugar
1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed with about 1/2 teaspoon rose water
2 to 3 teaspoons water
For scones: Preheat oven to 425 degrees. Combine the dry ingredients in a large bowl and blend thoroughly. Cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.
Stir the cream together with the rose water. Rinse the rose petals and pat them dry. Cut them into a chiffonade (thin strips); there should be about 2 tablespoons. Stir them into the cream and add the liquid to the dry ingredients and stir to form a soft dough. Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake the scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking.
For Icing: Combine the 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.
Remove the scones to a baking rack to cool slightly before drizzling them with icing. They are best served warm, right after baking.
If you want to prepare them in advance, cool them completely without icing and store them in an airtight container. Wrap them in foil and gently reheat in a 325° F oven for about 10 to 15 minutes. Drizzle the icing over them while they are warm.
Makes about 2 dozen scones
Recipe from Susan Belsinger