Preheat oven to 425° F. Combine dry ingredients in a large bowl and blend thoroughly. Cut in the butter until the mixture is crumbly. Stir in pistachios.
Stir cream with rose water. Rinse the rose petals, pat dry. Cut them into a chiffonade; to make approximately 2 T. Stir petals into cream and add the liquid to dry ingredients. Stir to form a soft dough. Drop the dough onto ungreased baking sheet in heaping tablespoons.
Bake the scones for 10 to 12 minutes or until golden brown. Prepare icing while the scones are baking.
Combine the confectioner’s sugar, jelly, and 2 t. water in a small bowl. Whisk until smooth. Add 1 t. water if icing seems too thick.
Remove scones and place on baking rack to cool slightly. Drizzle with icing. Serve warm.
All roses that you intend to consume must be free of pesticides. Do not use or eat flowers from florists, nurseries, or garden centers unless you have verified that they are pesticide free.