Pistachio & Rosewater Mini Scones

Took a little time for baking this morning, futzed with this recipe — it’s a little better now. 🙂

Pistachio & Rosewater Mini Scones

Delicate and fragrant, with a little nutty goodness to add to your morning or teatime. If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. (If you pop them in the freezer for 30 minutes before baking, they’ll hold shape better.)

2 3/4 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1/2 c. chopped pistachios
1/2 c. dried edible rose petals, plus more to decorate
2 large eggs
1 T rosewater
1 teaspoon vanilla
1/2 t. lime zest
1/2 cup milk

Glaze:
4 c. powdered sugar
6 T water
1 T lime juice (or substitute water for a plain sugar glaze)
1/4 t. salt

1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan, which will be kind of a pain).

2. Mix dry ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in pistachios and rose petals.

3. In a medium bowl, combine remaining 5 scone ingredients, beating eggs lightly. Pour into dry mixture and stir with a fork until a soft dough forms.

4. Turn out onto a lightly floured board and knead a few times. Cut into 16 equal pieces and press into the cavities of the pan.

5. Bake 20-25 or until medium brown. Let cool 20 minutes in pan, then remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.

6. Optional: Glaze. In a medium bowl, combine powdered sugar, water, lime juice, and salt. Line a baking sheet (with sides) with parchment. Pour glaze in, then dip scones in glaze. Remove to wire rack to dry. Alternately, drizzle glaze over the top.

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