" Those of us who are gardeners do not need to train ourselves to be aware of the seasons, intuitively or any other way, for the seasons have us by the throat. "
~ Germaine Greer
~ A Winter Night's Dream
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SCONES with ROSE PETALS and PISTACHIOS
~ Tuck this delicious recipe from FLOWERS in the KITCHEN away until roses bloom. Be sure to use pesticide-free flowers (best to grow your own).
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2 1/4 cups unbleached white flour
2 tsp. sugar
3/4 tsp. salt
2-3 pinches cinnamon
4 Tbsp. unsalted butter
1/3 cup pistachios (lightly toasted & finely ground)
1 cup cream
1 tsp. rose water (can be found at Specialty Food Stores or Whole Foods)
1 cup confectioner's sugar
1 Tbsp. rose jelly
(or red current jelly mixed with 1/2 tsp. rose water)
- Preheat oven to 425-degrees. Combine dry ingredients in large bowl and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in pistachios.
- Stir in cream together with rose water. Rinse rose petals and pat dry. Shred them finely; there should be about 2 tablespoons. Stir them into the cream then stir the liquid into the dry ingredients to form a soft dough.
- Drop dough by heaping tablespoonfuls onto an ungreased baking sheet. Bake scones for 10-12 minutes or until golden brown. Prepare the icing while the scones are baking.
- Combined confectioner's sugar, jelly and 2 teaspoons water in small bowl and whisk until smooth. Add another teaspoon water if icing seems to thick ~ it will melt a little if applied while the scones are warm.
- Remove scones to baking rack to cool slightly before drizzling them with icing. (Best served warm)
- If preparing in advance, cool completely without icing ans store in airtight container. Wrap in foil and gently reheat at 325-degrees for 10-15 minutes. Drizzle the icing over while still warm. (about 2 dozen)
Note: If your prefer to serve them in a more traditional manner, pass very lightly whipped cream and rose petal jelly as accompaniments.
Comments
The recipe sounds yummy..I love pistachios! :)
I have such a wonderful time when I visit here! :D
Hug's
Cat
Great recipes, as always. I'm still drooling over the thought of cedar-planked maple salmon. Wow.
You are not alone with 'strangled' feelings, Kim. It's like ... enough is enough! Forget the crappy weather and eat the salmon that (hopefully) won't disappoint you ;) 'Tomorrow is another day' and blue skies are on the horizon ... Right???