Our scone flavor exploration continues! We’ve modified the same base scone recipe to incorporate both sweet and savory flavors, and this recipe is for another delicious sweet one. I have to say, so far this one if my favorite - not only does it taste great, it smells and looks great too! It’s not too uncommon to find cardamom, rose and pistachios together in some of the Indian desserts, but I was a little unsure of baking all these flavors into scones - a pastry that’s generally not very sweet. I was pleasantly surprised by the outcome. The scones are quite good on their own, but with the glaze and pistachio, rose petal topping, they are just perfect!
Click here for base ingredients
1.5-2 tsp rose water
2 Tbsp chopped pistachio
½-1 tsp ground cardamom
Sugar glaze (optional)
¼ cup confectioners sugar
Few drops of rose water (optional)
1-2 tsp milk
~1 tsp chopped pistachio
~½ tsp dry rose petals (food grade)
Preheat oven to 425 F. Roughly chop the butter and rub it into the self rising flour until crumbly. Mix in the sugar, chopped pistachios, ground cardamom. Mix rose water with the milk and add it to the flour mixture. Combine to form a dough.
Divide the dough in half and roll it out into a circle, about ¾” thick. Cut into 8 wedges. Repeat with the other half of the dough.
Spread out the pieces on a greased baking sheet. Generously brush the tops and sides with milk. Bake in preheated oven for about 15 minutes until golden brown.
The topping can be definitely be skipped, but it is certainly recommended. It elevates the flavors greatly! To make the glaze mix the cardamom powder and rose water with the powdered sugar. Mix it all up, and slowly add only enough milk to form a thin paste. Be careful not to add too much milk at once.
Drizzle a little bit of the glaze on the scones. Quickly sprinkle chopped pistachios and rose petals, and drizzle a little more glaze to make sure the toppings stick.
Enjoy the fragrant delicious scones with a hot cup of tea or coffee.
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