Rose Pistachio Scones

Rose Pistachio Scones

Friday Afternoon Scones I was in a realbaking mood after teaching yoga a couple Fridays ago.  I had some pistachios in the freezer  and organic dried rose petals in the pantry.  Not really either being staples that I usually have sitting around in the kitchen.  I honestly cannot remember what I had in mind to make when I purchased either items.      I think I have only baked scones twice.  The first time being quite some time ago. I attempted to make bluberry scones. They tasted okay but were so ugly! I used fresh blueberries and even though I very gingerly mixed the blueberries into the batter(dough?) they got smashed and bled into the dough looking like purplely  blue bruises.  The second time I made scones they were for Mother’s Day. This batch was lemon poppy seed. This batch tasted and looked better than my bruised blueberry scones. Although, I do remember the glaze that I put on them was a little thin and I did not have any more powdered sugar to thicken it up.   I was so pleased when these turned out so well considering my last two scone attempts. I started off the process using my food processor and then finished the dough off in a bowl.  These scones pair wonderfully with tea or coffee. But then again what scone does not? They keep very well too.  My husband and I enjoyed them all weekend. We ate the last of them on Monday morning and they were just as delicious. Maybe even more so because some of the rose icing had soaked in.  They also would make a very sweet gift for Mother’s Day, a friend, or any type of Shower(Baby, Wedding). This recipe makes 8 scones. 

Dough

 2 cups Flour

¼ cup sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

8 Tb.(1 stick) of cold cubed unsalted butter

½ cup chopped pistachios

 ½ cup sour cream

1 egg

Rose Icing

Confectioners Sugar

Rose Water

Organic edible dried rose petals

Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. In a food processor combine flour, sugar, baking powder, baking soda and salt. Pulse a few times to sift or combine the ingredients.  Add the butter and pulse until the butter combines with the dry ingredients and the butter resembles  peas.  Dump the ingredients from the food processor into a large mixing bowl  and add the sour cream, egg, and pistachios.  Using a wooden spoon to incorporate the wet with the dry ingredients and mixing until just combined.   Finish the mixing by using your hands to lightly knead  the  dough. And the dough starts to resemble a ball. On a lightly floured surface pat the ball of dough into a disk ½ inch thick. Cut the dough into eight triangles and place on the parchment lined cookie sheets  1 to 2 inches apart. Bake for 15-17 minutes or until golden brown.  Let scones cool for five minutes on baking sheet before moving them to a cooling rack. Allow them to COMPLETELY cool before drizzling the rose icing on. I mean it! STEP AWAY FROM THE SCONES! Do not touch the scones until completely cool. Go read a book or catch up on your soaps.   I get impatient myself waiting for them to cool but if you put the icing on while they are still hot, the icing just runs right off and does not set up on top of the scones at all. My apologies but I did not really use any exact measurements to make the icing. I think I started off with ½  cup of confectioners sugar and added 2 tsp. of the rose water . Mixed that and then kept adding a little more sugar and a little more confectioners sugar until the icing was a consistency that I liked. Not too thick nor too thin. After drizzling the rose icing on with a spoon I crumbled some of the dried rose petals on top.   I’m so pleased with how these turned out!

Amanda Stivers