Rose- Cinnamon Scones with Lemon Curd Scented with Rose Water

By MJH

Ingredients

• Rose Water Homemade*:
• 3 1/2 c flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 1/2 Tbs baking powder
• 3/4 c unsalted butter, cold
• 3/4 c sugar
• 1 1/3 c half and half cream
• 1 tbs rose water*
• 1 tsp vanilla
• 1 egg yolk for brushing tops
• Pink sugar for tops
• 3 cups fresh rose petals (make sure there are NO pesticides used on rosebushes)
• 1 liter mineral water
• Lemon Curd:
• 1 1/2 c sugar
• 4 egg yolks
• 1 c lemon juice
• 2 Tbsp lemon zest
• 3/4 C unsalted butter, melted
• 2-4 drops of rose water

Preparation

Step 1

Preheat oven to 400F, and prepare a baking sheet with silpat or parchment.

Sift the flour, salt, cinnamon, and baking powder together.

Add the butter in small pieces and begin to work into the flour mixture with your fingers.

The mixture is the correct texture when it is crumbly with some larger pieces of butter here and there.

Make a well in the center and add the cream, rose water, and vanilla.

Mix gently until you have a sticky ball of dough. Turn out on a floured surface and knead a few times to help it hold together.

Roll out, 3/4 inch thick and cut with a large cutter.

Transfer to pan, brush with beaten egg yolks and sprinkle with sugar.

Let stand for 20 minutes.

Bake for 15 -20 minutes, or until tops are golden.

Allow to cool slightly.



Rose Water Homemade*:
Put 3 large handfuls of petals into the clean pot.

Pour the water over the rose petals.

Cover the pot.

Place it over low heat and let it simmer until half the water is left.

Let it cool.

Discard the petals and pour the liquid (rosewater) into the sterile bottle.

Cap tightly and store in fridge.



Lemon Curd:
In a microwave safe bowl whisk egg yolks, sugar, juice, and zest, until smooth.

Microwave for one minute intervals until the mixture is thick and coats the back of a metal spoon.

Remove from microwave and add butter, a little at a time, whisking smooth after each addition.

Let cool completely.

Store for up to 3 weeks.