Somehow this new flavour has taken my fancy. Rose flavour!! And when I drizzled these on these otherwise normal tea time scones, what turned out was simply mind blowing- they blew my taste buds, my palette, my mind…. and what not! Scones are essentially a quick bread from Britain they say. But if you ask me, they really are closer to a pastry in definition (as its made without yeast) and perhaps more Scottish than British!! 💁🏻 But guess what, there is an absolute CORRECT TIME to eat these, 4pm in the afternoon. That would make me think that they are more from Britain? No…Well who cares anyway 😝 You just have fun baking these and then relishing them😎..Just a couple of things you may want to know before you attempt these, all ingredients need to be cold, so that they turn airy , light and puffy later, and secondly do not over knead! There you are good to go….. and believe me this takes less time than any bread, cake, or cookies to make.They are supremely tasty and satiating and filling.
INGREDIENTS
SCONE
All purpose Flour: 2 cups (240 gms)
Salted Butter: 70gms
Cold Milk: 180ml
Baking powder: 3.5tsp
Cream of tartar: 1/2tsp
Salt: 1/4tsp (if using unsalted butter, please use salt else omit)
Rose essence:1/2 tsp
Raisins:1/2 cup (optional)
Egg: 1 for egg wash
ROSE ICING
Icing Sugar: 1 cup
Rose essence:1/2 tsp
Water: 1-2tbsp
Edible pink colour: 1 drop
Edible rose petals for decoration: 1 tbsp
STEPS
1.Preheat the oven to 200 C.
- Mix APF, tartar, baking powder.
- Add cubed butter and mix with hand.
- Add milk, raisins and rose essence
- Make a pliable dough. It should feel soft in hands.
- Roll out a squarish thick dough like about 1 inch in thickness.
- You may cut either 6 or 12 square pieces depending on the size you prefer. (You could also use a circle shape cutter for those prefer them circular)
- Glaze with egg wash
- Bake for 15minutes at 200 and then reduce the temp to 170-180 and bake for another 10 minutes. You may use the top rod for about 5 minutes to get that beautiful golden top.
- For the Icing Heat up a pan and add all ingredients, lightly mix and now drip over the baked and cooled scones. Allow to set for 15 minutes before serving. They are best served warm.
- If you do store them in the refrigerator, do so without the icing. Warm them before serving and then top up with the glaze and serve
- Be sure to try this in your next tea time meet with friends and family . Tag me on insta @girlshuffler_bhavs
