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.
Rose Petal Scones Recipe: https://whatscookingamerica.net/EllenEaston/SummerRoseTea/RosePetalScones.htm