Pistachio Rose Scones: Bridgerton Inspired Recipe
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If you are looking for a beautiful and delicious sweet tea time treat, then I have the perfect recipe for you, Dear Reader. These Pistachio Rose Scones are delicate and flavorful, a perfect recipe for afternoon tea. You will absolutely love the exquisite elegance of these scones with their rich nuttiness of pistachios and the subtle floral notes of rose. They are finished off with a beautiful drizzle of pistachio icing and a sprinkling of dried rose petals. You will love to make these homemade scones for a Bridgerton inspired tea party!
time for tea:
I love how beautiful and playful these scones look for an afternoon indulging in an episode or chapter of the Bridgerton series! They make a wonderful dessert to serve during afternoon tea, and they also pair wonderfully with various tea combinations. In these photos, I served the scones with a cup of matcha, and it was delightful! If having tea does not interest you, these scones also make a lovely pairing with coffee or espresso. You really cannot go wrong with pistachios and almond!
Here are more recipes to enjoy at tea time:
ingredients to make pistachio rose scones:
To make these Pistachio Rose Scones at home, you will need a few key ingredients! These are very easy to find at your local grocery store, and you might already have some in your pantry.
Pistachios. Of course, you will need pistachios! Raw shelled pistachios are best, though you can of course purchase pistachios that aren’t yet shelled. You will need 1/2 cup (50 g) of chopped pistachios.
Rose Water (or Rose Tea). Rose water is what brings the subtle hint of floral flavoring to this recipe! To make rose water, you are simply making rose tea. You can purchase dried rose petals in some bulk grocery stores, natural grocery stores, or online through apothecary or herbal websites. I like these organic dried rose petals if I run out of my own!
Almond Extract. The perfect pairing, pistachios and almond really bring out a delicious flavor in these scones!
Butter. To make these scones full bodied and delicious, you will want to use salted butter.
Heavy Cream. For incredible softness, I like to use heavy cream in my scones to give them a bubbly crumb!
Buttermilk. Buttermilk helps to activate the baking soda in this recipe and give the scones a nice rise.
tips for making fluffy scones:
When it comes to making delicious, fluffy scones there are a few tricks that you can follow. Here are my best tips for making softer, fluffier scones:
Use buttermilk. While you can use regular whole milk to make scones or biscuits, buttermilk really helps in a big way. This recipe uses a combination of baking powder and baking soda to help give the scones some lift while baking. Because baking soda needs an acidic ingredient to activate it, buttermilk is a great option for mixing into your dough. It also adds some tangy flavor!
Layer your dough. To give your scones some beautiful layers, you will want to cut your dough in half, stack, and press it down on itself. Then you just repeat this process. It’s a good way to add flaky layers without over-kneading the dough.
how to make pistachio rose scones:
Step One: Begin by making the dough. You will combine the dry ingredients of flour, sugar, baking powder, baking soda, and salt. Then, with a pastry blender or a fork, you will cut in the butter until the mixture resembles pea-sized coarse crumbs. Mix in the pistachios, rose water, heavy cream, and buttermilk and bring the dough together.
Step Two: On a lightly floured surface, knead the dough together until it is no longer dry and crumbly. Then, pat it out into a flat circle, about 1-inch (2.5 cm) thick. With a sharp knife or bench scraper, cut the dough in half. Place one half of the dough on top of the other and press it down flat. Repeat this process of cutting the dough in half and layering it 2 more times. Then, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Step Three: Bake the scones at 425° F (218° c) for 16 minutes or until golden brown and fully baked through. Let them sit and rest until room temperature before drizzling with almond icing!
final thoughts:
As you savor the last delectable crumbs of my Pistachio Rose Scones recipe, I hope that you enjoy the lovely blend of pistachios and rose, creating a sweet and floral combination of flavors. These precious tea time treats are the perfect way to get excited for the spring season ahead! I would love to make these for a little Regency or Bridgerton inspired tea party, or even just afternoon of binging the show in your favorite pajamas!
xoxo Kayla
Pistachio Rose Scones
Ingredients
- 2 2/3 cup (347 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) pieces
- 1/2 cup (50 g) chopped raw pistachios
- 1 tsp almond extract
- 1 tbsp (15 ml) rose water*
- 1/2 cup (120 ml) buttermilk
- 1/4 cup + 2 tbsp (90 ml) heavy cream, divided
- 2 tbsp (15 g) raw sugar
- 1/2 cup (59 g) powdered sugar, sifted
- 2 tsp (10 ml) milk
- 1/8 to 1/4 tsp almond extract
- Green food coloring, optional
- Dried rose petals, for decorating
- Chopped pistachios, for decorating
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the cold butter and cut it into the dry ingredients with a pastry blender or fork (your fingers work, too!) until the mixture resembles coarse crumbs about the size of a pea. Gently mix in the pistachios until they are well coated in the flour mixture.
- Add the almond extract, rose water*, 1/4 cup (60 ml) of the buttermilk, and heavy cream. With a wooden spoon, stir the liquids into the crumble until it begins to come together. When it is dry enough, gently knead the dough together with your hands. You want to avoid handling the dough as much as possible as the heat from your hands will begin to melt the butter. The more you knead biscuit dough, the less tender it becomes!
- Once the dough is not too dry and crumbly, place it onto a lightly floured surface. Pat or roll the dough out to about 1-inch (2.5 cm) thick. Then, with a sharp knife or bench scraper, cut the dough in half. Lay one half of the dough on top of the other and press it flat again. Repeat this process 2 more times or until you have made 6 layers in the dough. Shape the dough into a rough disc.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes and up to 3 days.
- When you are ready to bake, preheat the oven to 425° F (218° C). Set aside a large ungreased baking sheet.
- Bring the dough back onto the counter and roll it into a circle, about 1/2-inch (1-cm) thick. With a sharp knife, cut the dough into wedges cutting down through the dough in one swift motion and not wiggling the knife around. Arrange the cut scones on the baking sheet about 2-inches (5-cm) apart. Brush the tops of the scones with the remaining 2 tbsp (30 ml) of heavy cream and sprinkle them with the raw sugar.
- Bake the scones for 14 to 16 minutes or until they are golden brown and fully cooke through the middle. Let the scones rest on a wire cooling rack until room temperature, about 20 minutes, before icing!
- In a small bowl, whisk together the powdered sugar, milk, almond extract, and food coloring, if using. It should be thick and leave a trace in the bowl when you drizzle the icing onto itself.
- Transfer the icing to a piping bag with the very end of the tip clipped off. Drizzle the icing over the cooled scones. Then, decorate with dried rose petals and pistachios.
Notes
*If you do not have rose water in your kitchen, you can find it ready-made online or in specialty grocery stores. You can also easily make rose water yourself! To make homemade rose water, you can simply brew up a cup of rose tea with dried rose petals.
Nutrition Facts
Calories
479.74Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
