Rose Petal Drop Scones

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Rose Petal Drop Scones

Rose Petal Drop Scones is a traditional British recipe for a classic drop scone of flour, sugar, butter, spices and pistachio nuts flavoured with rose petals and iced with a mix of icing sugar, rose water and redcurrant jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Rose Petal Drop Scones.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

Rating:

Tags : Spice Recipes Baking Recipes Cake Recipes British Recipes

Ingredients:

For the Scones:
350g plain flour
2 tsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
50g unsalted butter
40g coarsely-ground pistachio nuts (unsalted)
240ml double cream
1 tbsp rose water
2 tbsp rose petals (chose well-scented petals and trim off the pale bases as these can be bitter), finely shredded

For the Icing:
180g icing sugar
3 tbsp rose water
1 tbsp redcurrant jelly

Method:

In a large bowl sift together the flour, sugar, baking power, salt, baking powder, baking soda and cinnamon. With two knives cut the butter into the flour mix until it comes together as particles about the size of small peas then stir in the ground pistachio nuts.

In a separate bowl combine the cream and rose water. Stir in the shredded rose petals. Add this rose mixture to the dry ingredients and stir until a soft dough forms. It's best to work the dough quickly and don't over-mix.

Drop the dough by the teaspoonful onto a lightly-greased baking tray. Transfer to an oven pre-heated to 210°C and bake for about 10 minutes until golden brown.

Whilst the scones are baking prepare the icing. In a bowl combine the icing sugar, rose water and redcurrant jelly. Beat together until smooth then set aside.

When done, remove the scones from the oven and transfer to a wire rack to cool slightly. Drizzle with the icing whilst still warm then allow to completely before serving.