Blueberry Rose Scones topped with coconut, cane sugar rose glaze, & @magnolias_yarden edible dried rose petals that we bought @flower_market_california this weekend. The recipe was inspired by @parsnipsandpastries blueberry rose scones with some slight changes made. I added a bit more rose water than suggested, grounded cane sugar to a fine powder for glaze, and added coconut into the mix. Overall a yummy recipe. The outside was crunchy and the inside fluffy and moist.