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45 mins

Victoria The Essential Tea Companion
Inspired by Middle Eastern cooking, these pretty, delicate scones are flavored with rose water and pistachios.

Makes about 24 scones

Posted by GMC Group Published See GMC Group's 304 projects » © 2023 Kim Waller / GMC Publications · Reproduced with permission. · Victoria: The Essential Tea Companion, published by Hearst (£17.99, available from www.amazon.co.uk)
  • Step 1

    Preheat the oven to 425°F. Lightly butter a baking sheet.

  • Step 2

    Sift the flour, sugar, baking power, baking soda, salt, and cinnamon together into a large
bowl. With a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.

  • Step 3

    In a small bowl, combine the cream, rose water, and rose petals. Add to the flour mixture and stir to form a soft dough.

  • Step 4

    Place the dough in heaping tablespoonfuls about 1 inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, until scones are golden brown. Transfer the scones to a wire rack set over a jelly-roll pan.

  • Step 5

    In a medium-size bowl, whisk together the confectioners’ sugar, jelly, and water until smooth, adding more water if needed. Drizzle the icing over the warm scones. Serve immediately.

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