What could be more beautiful and decorative than these delicious Rose Petal Scones made with actual rose petals? You will be charmed and delighted by the interesting ingredients and the flavor combinations contained in this scones recipe.
Tea Travels!™ … Rose Petal Scones Recipe by Ellen Easton 2010-2020 – All Rights Reserved
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 Recipes for all your bread making.
- 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 teaspoon cinnamon, ground
- 1/4 cup (1/2 stick) unsalted butter, chilled
- 1/3 cup pistacchio nuts, shelled, unsalted, and coarsely ground
- 1 cup heavy cream, chilled
- 1 tablespoon rose water*
- 2 tablespoons rose petals, cleaned and finely shredded (organic only - no pesticides)**
- 1 cup powdered sugar (confectioners' sugar)
- 3 tablespoons rose water
- 1 tablespoon red currant jelly
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. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
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.
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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Recipe was adapted from the cookbook, Flowers in the Kitchen, by Susan Belsinger, Interweave. Press, 1991. Photo by Ellen Jaskol of the Rocky Mountain News, July 22, 2008.
TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™ Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman. 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 tea estates on the island.
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Categories:Edible Flowers Scones Tea Travels™ Scones