Rose Petal Scones

Now I am a scone lover from way back.  Growing up, I remember going to my Nan’s house to make scones, or help her eat the one’s that she had just finished baking.  Smelling them as I walked through the front door and seeing them on top of the stove wrapped in a tea towel waiting to cool is one of the most vivid things I remember about my time cooking with Nan.

One of the places on my “to visit” list has been The Victoria Tea Salon in the new Westfield shopping centre after reading about it on Not Quite Nigella’s blog.  I am not a tea drinker, but given my love of all things sweet and cute, I was ensuring we were able to go on our recent trip to the big smoke to savour their scones.

The main thing that appealed to me was the variety of scones on offer, and the rose scones immediately caught my attention.  Rose water is one of my favourite flavours and it smells divine to boot.  I would eat Turkish Delight until the cows came home and I have a couple of favourite recipes using rose water being a chocolate chiffon cake with rose water icing and white chocolate panna cotta with rose water syrup.  Yum!

So needless to say I was very excited about the prospect of devouring these rose scones.  After a cold and wet walk to the shopping centre, we took a seat in the cute Tea Salon and ordered.  When the scone arrived  I was a little disappointed as it was quite small, and didn’t have the rose kick I was looking for, even with the slightly melted Turkish Delight sticking out of the top.  This prompted me to think of how I would make my own.

The basic scone recipe I used is the one with just lemonade, self-raising flour and cream.  To this I added rose petals and rose water.

I was in a little bit of a lazy mood so into the stand mixer I put the flour and rose petals and using the paddle attachment mixed until the petals were dispersed.

Once lightly mixed, add the lemonade, cream and rose water and mix to form a dough.  It is VERY important not to over mix the dough as doing so will yield tough scones.

Turn the dough out onto a floured surface and shape, with your hands or using a rolling pin, until it is about 2-3cm thick.

Using a floured cutter (I used a drinking glass), cut the dough and place on a line baking tray, with each round just touching the next.  Some people bake their scones apart, but apparently with them touching it encourages them to raise more.  I see the logic, but it is what my Nan did so I have followed suit regardless.

Brush the tops of the scones with an egg wash (1 egg with 1-2 tsp of cream or milk) to ensure they will bake nice and golden.

Put the scones in the preheated oven for 15 minutes, or until baked through and golden.

And yes, there is one missing from the top right hand side… I had to make sure they tasted OK!

To go with the rose petal scones I made some vanilla whipped cream using my homemade vanilla sugar.  I used to buy the vanilla sugar from the supermarket until Jamie Oliver made his own on one of his cooking shows.  It is now all I use as the flavour is so much more intense and it is a gorgeous ash colour as you can see the vanilla.

When ready to serve, cut a warm scone in half and top with raspberry jam and cream.

Print Recipe

Rose Petal Scones

A recipe by Cath from Cath's Cookery Creations!

Course

Muffins and Scones

Servings

Ingredients

• 3 cups self-raising flour
• 1 cup cream
• 1 cup lemonade room temperature
• 2-3 tsp rose water varies depending on your taste
• 3 tbsp rose petals
• 1 egg(s)
• 2 tsp cream

Course Muffins and Scones Servings Ingredients 3 cups self-raising flour 1 cup cream 1 cup lemonade room temperature 2-3 tsp rose water varies depending on your taste 3 tbsp rose petals 1 egg(s) 2 tsp cream

Instructions

1. Preheat the oven to 190°C.
2. Place the self-raising flour and rose petals in a bowl and mix until the rose petals are evenly dispersed.
3. Add the cream, lemonade and rose water and mix until a dough is formed, taking care not to over mix.
4. Turn out onto a lightly floured surface, and shape (with your hands or a rolling pin) until 2-3cm thick.
5. Using a cutter of your choice (e.g. a drinking glass), cut rounds out of the dough and place so they are lightly touching on a line baking tray.
6. Make the egg wash by lightly whisking the egg and additional 2 tsp of cream in a small bowl and then brush the top of each scone.
7. Put the tray into the oven on the middle shelf for 15 minutes, or until the tops are golden.
8. Let the scones cool slightly, and then serve with raspberry jam (or one of your choice) plus freshly whipped cream.

I am submitting this post on the Sweet Adventures Blog Hop – High Tea link party as hosted by Delicieux and feel free to check out the other submissions.