|
|
Photo by Ellen Jaskol of the Rocky Mountain News, July 22, 2008. What could
be more beautiful and decorative than these delicious scones with
rose petals? Recipe was adapted from the cookbook,
Flowers in the
Kitchen, by Susan Belsinger,
Interweave. Press, 1991. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes.
Rose Petal Drop Scones 2 1/4 cup all-purpose
flour * Rose water, distilled from water and specially potent roses, is a clear, sweet-tasting, aromatic liquid. Rose water can be found at most supermarkets in your area. ** All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant. Learn more about Edible Flowers. Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms. NOTE: When making scones, work the dough quickly and do not over mix. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm. Makes 24 servings. Icing: 1 cup powdered (confectioners' sugar) 3 tablespoons rose water 1 tablespoon red current jelly In a bowl, combine powdered sugar, rose water, and red current jelly until smooth. NOTE: If the icing is to thick, add another teaspoon of rose water.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,TERMS and
TRADITIONS and Good $ense For $uccess™, is a consultant to
leading hotels and tearooms, including The PLAZA and LADY
MENDL’s, is speaker and designer of related products to the
hotel, food service, retail and special event industries.
|
