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Photo by Ellen Jaskol of the Rocky Mountain News, July 22, 2008.
This 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.
Check out more of Ellen Easton's
Tea Travels™ articles and recipes.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More great
Scone Recipes,
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Rose Petal Drop Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea ,
Edible Flowers
Yields: 24 scones
Prep time: 25 min
Cook time: 12 min
Ingredients:
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 is distilled from water and roses. It
is used heavily in South Asian, West Asian, and Middle Eastern
cuisine (especially in sweets). It is usually found in specialty stores (Asian or
Indian grocery and spice stores), but some grocery stores now carry it. If you are unable to find culinary essence
or rose water, substitute 1 tablespoon fresh-squeezed lemon juice.
** 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.
Preparation:
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. 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.
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Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
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.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
afford!™”
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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
and secret sources.
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Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item. Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™,
“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.
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