Rose Petal and Pistachio Scones
These ethereally light scones are studded with chopped pistachios and fragrant dried rose petals for a Middle Eastern-inspired cottagecore bake that is stunning on any floral tea table. They are finished with a rose water glaze that adds a delicate perfumed sweetness without overpowering the buttery crumb.
Flaky pistachio scones dotted with rose petals and drizzled with a gentle rose water glaze.
Nutrition per serving
Ingredients
scones
glaze
Instructions
Cut in the Butter
Place the self-rising flour in a large bowl and add the cold cubed butter. Use your fingertips to rub the butter into the flour quickly until the mixture resembles coarse sand with some small butter pieces still visible. Work quickly so the butter does not warm up.
Add Mix-ins and Milk
Stir the chopped pistachios and dried rose petals into the flour mixture. Make a well in the center and pour in the cold milk. Use a butter knife to stir in a cutting motion until a shaggy dough just comes together. It should look rough and that is correct.
Shape and Cut
Turn the dough onto a lightly floured surface and pat gently to about an inch thick without kneading. Use a round 2-inch cutter pressed straight down without twisting to cut out 8 scones. Place on a lined baking sheet and brush tops with a little milk.
Bake and Glaze
Bake at 425 degrees F for 14 to 18 minutes until risen and golden on top. While they cool for 10 minutes, stir the powdered sugar and rose water together until smooth. Drizzle the glaze over the just-warm scones and scatter a few extra rose petals on top before serving.
Substitutions
Common mistakes
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