Drop Scones with Rose Petals and Pistachios

Name: Drop Scones with Rose Petals and Pistachios
Ingredients: 2 1/4 cups unbleached white flour; 2 teaspoons sugar; 3/4 teaspoon salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2-3 pinches cinnamon; 4 tablespoons unsalted butter; 1/3 cup shelled pistachios (lightly toasted and coarsely ground); 1 cup cream; 1 teaspoon rose water; 1 good handful rose petals; 1 cup confectioners' sugar; 1 tablespoon rose jelly (or 1 tablespoon red currant jelly mixed with about 1/2 teaspoon rose water); 2 teaspoons water

www.deliciousliving.com

Serve these buttery treats warm at Sunday brunch, paired with slices of fresh melon and chilled hibiscus tea mixed with sparkling water.

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Cooking tools:

Cooling rack
Oven
Aluminum foil
Airtight container

Ingredients

2 1/4 cups unbleached white flour
2 teaspoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2-3 pinches cinnamon
4 tablespoons unsalted butter
1/3 cup shelled pistachios (lightly toasted and coarsely ground)
1 cup cream
1 teaspoon rose water
1 good handful rose petals
1 cup confectioners' sugar
1 tablespoon rose jelly (or 1 tablespoon red currant jelly mixed with about 1/2 teaspoon rose water)
2 teaspoons water