Tea Travels!™ ... Rose Petal Drop Scones
By Ellen Easton ©2010 - All Rights Reserved

2 1/4 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/3 cup coarsely-ground pistachio nuts, shelled and unsalted
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons rose petals, cleaned and finely shredded (organic only - no pesticides)**
Rose Water Icing (see recipe below)

* 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 scones.
 

Rose Water 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, The Gift of Good Manners™ and Good $ense For $uccess™ (RED WAGON PRESS), 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.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

	AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton 72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.
	TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.

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