A cup of tea & contemplating weeding this morning, I remembered scribbling a recipe last year when I had last made Rose Petal Scones. Through trial & error I finally had the combination I was happy with, but trying to remember which old scruffy copybook I’d written it into was the challenge!!
This is a great recipe to have in your armoury when you want to impress. They can be made as mini scones for a swanky afternoon tea-party or would be great as part of a sweet canapé. Also thrifty, as cream of tartar is a buttermilk substitute. Its important to remember not to use roses that have been sprayed with insecticide or other nasties. Rinse thoroughly! Some say to remove the white pith at the base of the petal as it can be slightly bitter. I would only do this when making Rose Petal Jelly………….but that is for another day.
Rose Petal Scones
225g/8oz plain cream flour
¾ teaspoon baking soda
1 teaspoon baking powder
2 tablespoon fine caster sugar
1oz whole almonds
2 oz margarine
2 heaped tablespoons rose petals (unsprayed & rinsed)
1 tablespoon rosewater
1 free-range medium egg
5 tablespoons milk
Preheat the oven to 210C
Roughly chop the almonds and finely shred the petals. A quick blitz in the food processor would do the trick either.
Sift the dry ingredients and using your fingertips rub in the margarine, add the sugar and mix briefly. Add the almonds and petals.
Set aside a little of the beaten egg and combine the rest with the milk and rosewater, then add to the flour mixture and mix briefly to form a moist dough.
Place on a lightly floured work surface and quickly bring together, then roll to a thickness of approx., 1 inch/2cm. Using a medium size cutter, cut out 6 scones and place on a floured baking tray.
Brush with the remaining beaten egg and sprinkle with sugar.
Bake for 10-12 minutes. Leave to cool for 10 minutes and a rose scent will fill
Delicious with blueberry butter, rose petal jam or apple jelly.