Rose-water Scones with strawberry and rose-water glaze

April showers bring May flowers!

May has arrived…finally. Flowers are blooming, the air is fresh, the patio chairs are coming out….it’s all pointing to warm weather! YEH! Like every month we dedicate ourselves to a special ingredient and create all kinds of fun and creative recipes.  This month our special ingredient is flowers. There are so many different ways to enjoy them in desserts or drinks.  We have lots of ideas to share with you this month and hope that you can share them with all your loved ones.

Let’s start with a nice warm buttery scone with a hint of rose-water topped with strawberries and rose-water glaze served with a rose petals jelly.

Rose-water* Scones

Makes about 12.

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter(cut in small dices)
  • 1 egg + 1 egg for egg wash to brush top of unbaked scones
  • 1/2 milk or cream
  • 1 tsp rose-water (optional) you can also put 1 tsp vanilla

Strawberries and rose-water glaze

  • 1 cup frozen strawberries, thawed
  • 2 tsp rose-water
  • 2 cups confectioners’ sugar

For Scones

  1. Preheat oven at 400°F
  2. In a food processor, mix flour, sugar, baking powder, salt. Pulse a few times to mix well
  3. Add butter and pulse a few more times so that your mixture becomes like a crumbled texture(small peas).
  4. Beat the egg in the milk, then add to food processor. Pulse until the dough becomes sticky(do not over mix, that’s why I pulse once at a time and keep my eyes on it)
  5. Add rose-water, pulse once or twice.
  6. Put dough on a well floured surface and with your floured rolling-pin roll the dough about 3/4 inch thick.
  7. Take a round cookie cutter(mine was 2 3/4 inch diameter). Cut and place on baking sheet lined with parchment paper.
  8. You will have left over from the cut-outs, take them and make a ball and roll again. Cut with cookie cutter.
  9. With pastry brush, brush egg wash on the top of each scones.
  10. Put in oven, bake for about 12 min.

For Glaze

  1. In a container put thawed strawberries(you can microwave them if they take too long to thaw).
  2. With a hand blender(Kitchen aid or Cuisinart)**, blend the strawberries, add the rose-water, blend well.
  3. Little by little incorporate confectioners’ sugar, while blending in between.
  4. Once all blended(texture should be smooth) pour over cooled scones.
  5. On pictures I sprinkle with a bit a Provence dry flowers mix.(optional but so cute:)
  6. **The reason I use a hand blender, is that the texture becomes smooth and silky. I have made lots of glazes and this step makes it just perfect. It could be done by hand if you do not have a hand blender.
  7. Serve with rose petals jelly and a nice cup of your favorite tea.

Happy Sweet Remedy!

*What is rose-water?

Rose-water or rose syrup is a by-product of the production of rose oil. When rose petals and water are distilled, the leftover liquid is used as rose-water.  Aside from being used in many fragrances and cosmetics, rosewater is also used in cooking for flavor. The Middle East is one of the largest producers of rosewater.

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