White Chocolate Rose Petal Scones

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)

Directions:

1. Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray.
2. In a bowl combine flours, baking powder, baking soda and salt. Stir in the rose petal sugar, crushing any lumps with your fingers.
3. 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!)
4. 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).
5. 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.
6. 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 …

This recipe was also shared at Scrumptious Sunday, Totally Tasty Tuesdays, Thursday’s Treasures, Full Plate Thursday and All my Bloggy Friends.