with a sweet rosewater glaze
I have been planning/dreaming of making these scones since June, when my friend Melissa posted her Rose Butter Tea Sandwiches. I saw the rose petal sugar she used on her pretty little tea sandwiches and thought: hey I could use that in SCONES!
So, when my most fragrant rose bush was covered with roses, I gathered some and made some rose sugar and set it in my cupboard to wait for a week. A week went by, and then a month, and then another. I told my daughter I was planning to make her rose scones and her face lit up. But life got crazy and the summer got SO hot and there never seemed to be a good time to bake rose petal scones.
Now it’s fall, the temperatures are dropping and my thoughts are turning to baking again. I woke up this morning, looked at the clock and decided today is the day I’m going to make those rose petal scones.
These scones have a soft, gentle rose flavor. It’s just a light hint of rose, like a passing floral scent on a breeze.
White Chocolate Rose Petal Scones
Inspired by Melissa at ChinDeep, who makes the most beautiful things with edible flowers. Plan ahead if you want to make these because it takes a week to make the rose petal sugar.
- 1 cup all-purpose flour
- 1 cup unbleached white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup rose petal sugar (recipe below)
- 6 tablespoons chilled butter, cut into little pieces
- 1 egg
- 1/4 cup vanilla low fat yogurt
- 1/2 cup plain low fat yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon culinary rosewater (my recipe for rosewater is here)
- about 3/4 cup good quality white chocolate chips (I used Ghirardelli)
- Rosewater glaze (recipe below) and fresh clean organic rose petals (if desired, for garnish)
Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray.
In a bowl combine flours, baking powder, baking soda and salt. Stir in the rose petal sugar, crushing any lumps with your fingers.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
- Make a well in the center of the flour mixture and add the egg, yogurt and extracts. Mix until just blended (dough will be soft and wet).
Turn onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut into wedges and place on your prepared cookie sheet.
- Bake scones for 12-14 minutes or until golden brown. Drizzle with rosewater glaze and let the glaze set. At serving time, garnish with fresh organic roses or rose petals (if you like).
Sweet Rosewater Glaze
- 1 cup powdered sugar
- 3 teaspoons culinary rosewater
In a small mixing bowl, stir together the powdered sugar with the rosewater till smooth.
Rose Petal Sugar
Recipe from ChinDeep
- 1 cup white sugar
- 2 cups very fragrant, unsprayed rose petals, washed and dryed completely
In a food processor or handi chopper, pulse the sugar and rose petals until the rose petals are tiny little confetti-like pieces. Put the sugar in a covered jar and wait for a week before you use it.
This post is an Eating the Alphabet post.
This month we’re cooking things that begin with the letters P, Q or R. R is for ROSES!
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Click here to see the other great Eating the Alphabet Challenge recipes this month …
I started writing tonight and found myself pouring out my heart about what it feels like, as a divorced woman, planning my parents’ 50th wedding anniversary … thoughts on what I wish I had known when I was younger … what I hope my kids will know and what I STILL haven’t figured out yet … and all sorts of things about love and life and being true to yourself and finding the right person …
… but you probably don’t want to hear all that stuff. You came here for the recipe. It is a recipe I stumbled across because of the A-Z Health Challenge I’m doing on facebook … the other day we talked about the health benefits of lime and everyone was sharing their lime recipes and this Maple Lavender Limeade was one of them. Maple Lavender Limeade … doesn’t that sound like such a lovely thing to drink? I grew lavender this year. I bought this teeny plant and it has been growing … It hasn’t bloomed yet, so I have just been waiting … but … hey, here is something I could use it for now!
Oh I had to try it! … I really really really MEANT to leave the recipe alone, but as I finished up the syrup part, I couldn’t help but think ooh, what if we did this with bubbles? … and then, well, hey, it’s Friday, it needs a little alcohol and I have this pretty rose vodka … so I had to add it … so that’s my story of how the Lavender Lime Rose Fizz came to be
… and then I went out for dinner with my two teenagers and we had a nice waiter and ate well and everything was so lovely that my son urged me to give him an extra nice tip … so I did.
Lavender Lime Rose Fizz
Adapted from Project Healthy Ever After. You can use rosewater if you don’t want the alcohol … or if you’re making this for young ones who are not ready for adult beverages yet. Or leave out the roses and just make limeade. It’s really wonderful just like that too.
For the lavender lime syrup:
- 1 cup water
- 1/2 cup Grade A maple syrup
- 2 sprigs of fresh lavender (or 1 1/2 heaping tsp. of dried culinary lavender)
- 1 cup freshly-squeezed lime juice (for me, that was about 7 limes)
Put the water and maple syrup in a pan and bring it to boiling. Remove from heat, add the lavender, then cover it up and let it steep for at least 15 minutes. Let it cool completely, then add the limes. Use immediately or funnel into a bottle and store in the fridge for future use.
To make each drink:
- Lime wedges (use the ones you squeezed for the syrup!)
- Club soda
- 1/4 cup lavender lime syrup
- 2 Tablespoons rose vodka (or rosewater for a non-alcoholic drink)
Stick a wedge of lime in the bottom of a tall glass, add ice & lime wedges to fill it. Pour in a splash of club soda on the bottom, then the lavender lime syrup and the rose vodka or rosewater. Top with club soda, then taste it. Add more of the lime syrup and/or maple syrup to suit your tastes. Garnish with a fresh organic rose, if you have one, or a slice of lime if a culinary rose isn’t available.
If you happen to have a rose bush that produces tons of flowers (or an organic florist), you can make this easy rose vodka with them. You’ll need at least a dozen big-sized roses that haven’t been sprayed with pesticides for at least a couple years. My house came with three big rose bushes in the front: two pink ones and a red one. The red one is my favorite, but together they bring so much color and joy to my front door.
It was my friend Melissa at ChinDeep that got me started on the idea of doing something besides looking at my roses. She makes wonderful things like rose butter tea sandwiches and rose petal ice. I tried rosewater first which was insanely simple, so I thought it can’t be too hard to make rose vodka either.
Whether you want to make rosewater or rose vodka, first you need some roses. Pick them and wash them to make sure they are free of bugs.
Then pluck off the petals, removing the white part at the base of the petal (that I hear can be kind of bitter). Put them in a quart jar. Keep packing rose petals into the jar till the jar is packed full of rose petals, then pour vodka over the rose petals, covering them completely. If any stray petals are sticking up out of the liquid, push them back into the vodka.
Set the jar in a dark place and let it sit for at least 10 days. Shake the jar every few days. You’ll notice the color from the rose petals will fade into the liquid over time.
Strain the mixture through a cheesecloth with a bowl underneath to remove the rose petals and funnel the liquid into a bottle. Once it’s strained it’s ready for making insanely romantic drinks like Vanilla Rose Vodka Iced Tea.
To make culinary rosewater:
Follow the same process to fill a quart jar with rose petals, but instead of pouring vodka over the petals, pour boiling water over them to cover. Let the roses sit and steep in the water at room temperature for 24 hours, then strain through a cheesecloth. Keep in a covered bottle in the fridge. I like making watermelon slushies with rosewater. They make my daughter happy because she loves roses.