Walnuts, rose water and cardamom make this Persian-inspired scone recipe a treat you won't soon forget. Serve them with spiced Turkish coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.
If you don't have much baking experience, reading these scone-making tips before you bake Rose-Walnut Scones will help you get the texture, density and moisture level you want in a great scone.
If you don't have much baking experience, reading these scone-making tips before you bake Rose-Walnut Scones will help you get the texture, density and moisture level you want in a great scone.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 small or 6 large scones
Ingredients:
- 1 c. chopped walnuts
- 2 c. all purpose flour (for best results sift or spoon the flour into the measuring cup)
- 1/4 - 3/4 c. granulated sugar (depending on your preferred level of sweetness)
- 2.5 tsp. baking powder
- 1/2 - 1 tsp. ground cardamom (depending on your preferred level of spice)
- 1/4 tsp. salt (omit if using salted butter)
- 1/2 c. cold, unsalted butter
- 1 whisked egg
- 1 tsp. good quality rose water (not the artificially flavored and artificially colored kind)
- 1/2 tsp. pure vanilla extract
- About 1/4 c. milk
Preparation:
- Preheat the oven to 400 degrees. While the over in preheating, toast the walnuts for about 5 minutes, and then put them in the freezer.
- In a large mixing bowl, mix the all dry ingredients except the walnuts (flour, sugar, baking powder, cardamom and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the walnuts, rose water, vanilla extract and egg. Stir just enough to get the walnuts mixed.
- With minimal stirring, mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
- Cut each disc into 6 wedges.
- Transfer the scones to a buttered or parchment-lined baking sheet.
- Bake the scones for 10-20 minutes. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
- Cool on the baking sheet.
