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Persian Love Scones

Almond meal, cardamom and lemon make up the flavor base of this light scone. To capture the flavors of 'Persian love cake' the scones are drizzled in a rosewater and lemon glaze.
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Servings 8 scones

Ingredients

Persian Love Scones

  • 90g or 1 cup almond meal
  • 240g or 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 65g or ⅓ cup brown sugar
  • ½ tsp fine sea salt
  • Zest of 2 lemons
  • 1 tsp ground cardamom
  • 113g or ½ cup butter unsalted, cold
  • 120g or ½ cup heavy cream
  • 1 large egg
  • 1 tsp rose water
  • 1 tsp pure vanilla extract

Glaze

  • 130g or 1 cup powdered sugar
  • 1 tsp rose water
  • 2-4 tablespoons fresh lemon juice
  • Dried rose petals
  • Crushed toasted pistachios

Instructions

  • Keep the butter in the fridge for now.
  • Line a greased quarter cookie sheet with parchment paper and keep nearby.
  • In a large bowl, whisk together the flour, almond meal, baking powder, sugar, cardamom and salt. Zest the lemon(s) straight into the bowl then whisk again.
  • In a separate bowl (or large cup) crack in the egg and add the heavy cream, rose water and vanilla. Use a fork to beat it (like you would eggs for an omelet) to break up the egg and mix well.
  • Take the butter out of the fridge, slice it into small squares then add it to the dry mixture. Use a pastry knife to cut the butter into the flour, until it’s a mixture of black and kidney bean sized pieces. Use your hands to check and press out the bigger bits.
  • Pour in the wet ingredients and stir together the batter until you can spy any more ‘wet’ bits. Now use your hand, gathering the dough and folding it over itself over and over until you can get all of the dough together in a shapeless ball.
  • Flour the countertop and transfer the dough to it. Using your hands, pat it into a rectangle then fold it over itself. Repeat this 1-2 more times.
  • Pat into an 8x5 inch rectangle and if you have a bench scraper, nudge the edges to straighten them. Slice it in half so you have two rectangles. Slice each of those in half so you have four squares. Slice the squares diagonally so you have 8 triangles. Set them on the pan, quite close together but not touching.
  • Place the pan in the freezer and freeze for at least 30 minutes (if you like you can transfer them to an airtight container and store overnight or for a few weeks).
  • When you are ready to bake, preheat the oven to 400 F. Take the scones out of the freezer and bake for about 18 minutes, until brown on the edges.
  • Let the scones cool completely before glazing.
  • To make the glaze: whisk together the powdered sugar, rose water and lemon juice. If it’s too thin add more sugar, if it’s too thick add more lemon juice. Aim for the consistency of glue.
  • Drizzle or pour the glaze over the top of the scones, immediately sprinkle on the dried rose petals and pistachios before the glaze sets.

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