The International Herb Association

Recipes with Roses

Drop Scones with Rose Petals and Pistachios
by Susan Belsinger

multi colored roses The whitewashed walls of this Irish cottage
are the perfect way to show off these
multi-colored rose bushes, Aran Islands, Ireland.

These scones are a bit more exotic than your everyday scone and they are drizzled with a rose icing. The latter is optional--if you prefer to serve them in a more traditional manner--pass a very lightly whipped cream and rose petal jelly as accompaniments. This recipe is from Flowers in the Kitchen by Susan Belsinger, Interweave Press, 1996.

Makes about 2 dozen scones
  • 2 1/4 cups unbleached white flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 to 3 pinches cinnamon
  • 4 tablespoons unsalted butter
  • 1/3 cup shelled pistachios, lightly toasted, and coarsely ground
  • 1 cup cream
  • 1 teaspoon rose water
  • A good handful of rose petals
  • 1 cup confectioner's sugar
  • 1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed
  • with about 1/2 teaspoon rose water
  • 2 to 3 teaspoons water

Preheat oven to 425° F. Combine the dry ingredients in a large bowl and blend thoroughly. Cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.

Stir the cream together with the rose water. Rinse the rose petals and pat them dry. Cut them into a chiffonade; there should be about 2 tablespoons. Stir them into the cream and add the liquid to the dry ingredients and stir to form a soft dough. Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake the scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking.

Combine the confectioner's sugar, jelly, and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick--it will melt a little if the scones are warm.

Remove the scones to a baking rack to cool slightly before drizzling them with icing. They are best served warm, right after baking.

If you want to prepare them in advance, cool them completely without icing and store them in an airtight container. Wrap them in foil and gently reheat in a 325° F oven for about 10 to 15 minutes. Drizzle the icing over them while they are warm.


Susan Belsinger loves immersing herself in all things herbal and looks forward with gusto to researching, growing, cooking, and photographing each new Herb of the Year™. Growing vegetables, herbs, and flowers organically, harvesting them at their peak, and bringing them into the kitchen to create healthy recipes is a way of life for Susan. She is passionate about herbs & her work--sharing the joy of gardening & cooking through teaching and writing--and inspiring others to get in touch with their senses of smell & taste.
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