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Recipe of the Month

February 2012

Rosy Raspberry Cream Scones

The International Herb Association 2012 herb of the year is the Rose! Many flowers are edible and make delicious editions to favorite recipes. The below recipe is from page 38 of the Madison Herb Society’s Scented Geraniums and Edible Flower’s cookbook. You can find it on page 38. Consider ordering the cookbook for more fabulous floral recipes!

4 c. all-purpose flour
1/2 c. sugar
1 T. plus 1 tsp. baking powder
1/4 tsp. salt
4 T. finely crushed dried rose petals
2/3 c. butter
1 c. heavy cream
2 eggs
1 T. vanilla
1 c. fresh or frozen red raspberries

Heat oven to 375 degrees F. In a large bowl, stir together the flour, sugar, baking powder, salt, and rose petals. Add butter and cut in like a pie crust, until mixture is crumbly.

Mix together the heavy cream, eggs, and vanilla. Add to flour mixture. Mix until ingredients are almost incorporated. Carefully add raspberries and mix until all ingredients are moistened, and dough forms a ball. Shape dough into a 9-inch circle. Cut into 12 pieces.

Bake on cookie sheet until lightly golden, about 26-28 minutes. Cool. Frost scones with a vanilla glaze.

 

 
 
 

 

January 2012
Red Wine and Rosemary Jelly

December 2011
Roasted Potatoes with Garlic and Olives

November 2011
Anise Raisin Scones

October 2011
Thai Basil Chicken

September 2011
Baked Zucchini with Lemon Thyme

August 2011
Traditional Cuban-Style Mojito

July 2011
Bing Cherry Sorbet

June 2011
German Potato Salad with Bacon-Vinegar Dressing

May 2011
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April 2011
Lavender Tea Cookies

March 2011
Lemon Feta Chicken with Orzo Pasta