Scones with almond meal and the flavors of Persian love cake—fresh lemon, cardamom, and rose water—that are light and flaky.
Persian Love Scone– 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 lemon– 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 extractGlaze– 130g or 1 cup powdered sugar– 1 tsp rose water– 2-4 tablespoons fresh lemon juice– Dried rose petal– Crushed toasted pistachio
INGREDIENTS
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INSTRUCTION
For now, put the butter in the fridge. Prepare a quarter-sized cookie sheet that has been greased and keep it close by.
STEP 1 .
Sift flour, almond meal, baking powder, sugar, cardamom, and salt into a large bowl. Whisk lemon zest again. In a bowl or large cup, mix egg, heavy cream, rose water, and vanilla.
STEP 2.
Crack and beat the egg with an omelet fork. Refrigerated butter squares are sliced and added to dry mixture. The pastry knife cuts black and kidney bean-sized butter into flour. Hand-check larger pieces.
STEP 3.
No residue should remain after stirring wet ingredients. Dough folded over itself forms shapeless balls. Dough flour and place. Rectangular handfold. Repeat 1-2.A bench scraper aligns 8x5.
STEP 4.
Bench scrapers are 8x5. Cutting two rectangles yields four half-squares. 8 diagonal squares form triangles. Pan-free close.
STEP 5.
Freeze the pan for 30 minutes or overnight in an airtight container for weeks. reheat the oven to 400 F. Toast unfrozen scones in 18 minutes.
STEP 6.
Scones cool before glazing. Use rose water, lemon juice, and sugar. Lemon or sugar binds. Decorate scones with dried rose petals and pistachios before glazing.