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platter of scones with rosewaters glaze

Scones with Rosewater Glaze and Pistachios

Ana Coronado
February 8, 2025
The gorgeous scent of Rosewater indulges the senses, with a little crunch of toasted pistachios and crushed dried rose petals. They are perfectly sweet and indulgent.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking, Breakfast, Brunch
Cuisine American, British, Mediterranean
Servings 12 scones
Calories 131 kcal

Equipment

  • 1 dough cutter
  • 1 silicon baking sheet or parchment paper
  • 1 medium bowl
  • 1 microplane for zesting orange

Ingredients
  

Scones

  • 2 cups All-purpose flour spooned and leveled + more for dusting
  • 2 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 3 tablespoons White granulated sugar
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon Fresh orange zest
  • 1/2 teaspoon Cardamom ground
  • 1/2 cup Unsalted butter or half a stick of butter cube upon using
  • 1 Egg slightly beaten
  • 2/3 cup Buttermilk

Rosewater glaze

  • 2 tablespoons Rosewater culinary
  • 1 tablespoon Water
  • 1 cup Powdered Sugar packed
  • 1/4 cup Raw pistachios toasted

Garnish

  • Rose petals dried, culinary

Instructions
 

Scones

  • Preheat oven to 400℉.
  • In a large bowl, add the dry ingredients: All-purpose flour, Baking powder, Baking soda, Sugar, Salt, Orange zest and Cardamom.
  • Whisk dry ingredients together.
  • Add the cubed, chilled butter and using the dough cutter, cut into the flour mixture. Continue to work in the butter until the mixture has reached a texture like coarse cornmeal. Typically, the butter pieces have been cut into around an eighth of an inch or so.
  • Stir in the egg and buttermilk just until combined.
  • On a clean surface, sprinkle some all-purpose flour onto it and turn the dough on the surface.
  • Gently knead just enough to incorporate the dough thoroughly. It should be a very quick knead. Do not over-knead the dough.
  • Divide the dough in half and form into rounds.
  • Cut each round into six wedges and place on a parchment-lined baking sheet
  • Bake for 20 minutes or until golden brown.
  • Remove and allow to cool.

How to toast pistachios

  • Add the raw pistachios to a small skillet over medium heat. Stir them around until they smell nutty and are toasted about 3-4 minutes.
  • Remove the pistachios from the pan, place them in a small bowl, and allow them to cool. Once cooled, chop them into smaller pieces. They are now ready for the scones.

Rosewater Glaze

  • In a small bowl, add 1 cup of powdered sugar, 2 tablespoons of Rosewater, and 1 tablespoon of water in a small bowl.
  • Mix with a fork until thoroughly blended.
  • The glaze will be liquid and ready to glaze the scones.

How to glaze scones

  • Once the scones have been removed from the oven and cooled off.
  • Use a small spoon to drizzle the glaze in a zig-zag formation onto each scone.
  • Repeat for each scone until they are all glazed.

Garnish

  • Sprinkle crushed rose petals onto each scone and serve.

Nutrition

Serving: 1sconeCalories: 131kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 15mgSodium: 233mgPotassium: 52mgFiber: 1gSugar: 11gVitamin A: 43IUVitamin C: 0.2mgCalcium: 70mgIron: 1mg

Nutritional information is calculated online and should be used as a guide.

Keyword breakfast, rosewater recipes, scones, scones with rosewater

All content and photographs ©Claudia’s Table and claudiastable.com

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