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 minute 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
2 large eggs
1 T rosewater
1 teaspoon vanilla
1/2 t. lime zest
1/2 cup milk
Glaze:
3 1/2 c. powdered sugar
6 T water
1 T lime juice (or substitute water for a plain sugar glaze)
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, and lime juice. 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.
This makes a delicious and cravable spoonable dessert (you might want to stir in some chopped fruit to grace it, or sprinkle with sliced almonds).
I’d deem these barely acceptable. They taste right, if a bit dense and chewy, and they toast up. The biggest problem with them is that they’re quite sticky, so a huge pain to cut up into neat squares. Your best bet with them would be to abandon neatness, chop off pieces, and then toast them up over a fire, where you don’t care so much about the neat aspect. They brown beautifully, melt in your mouth afterwards, and I’m sure would be delectable in a s’more.
Made 
First try at a Sri Lankan-style sous vide egg dish was not fabulous. Spinach, scallions, cumin and mustard seed, chili powder and salt, sautéed in a little ghee. I tried to make it lactose-free / paleo vegetarian, but without cheese or heavy cream, the eggs set a little hard — I mean, they’re fine, but they don’t have the delectable fluffiness that I want for sous vide eggs. If you’re avoiding dairy, I’m not sure what you should add to get that texture — coconut cream might be your best bet? I’m not sure.
