Light and fluffy rose lemonade scones perfect with butter, jam and clotted cream.
Snack, Sweet bakes, Tea Time
rose lemonade scones
Author: Laura Scott
400gself raising flour
1tspedible rose petalscrushed
Sift the flour and salt into a large bowl then add in the sugar, dried rose petals, rose water, lemon zest. Stir to combine and make a well in the centre
Measure the cream and the lemonade in a jug then pour them into the bowl and stir with a spoon until the mixture comes together into a ball of dough
Turn the scone dough out onto a work surface dusted with flour and gently knead it for a minute until it forms a ball of soft, sticky dough. Do not over work the scone dough or it will make tough scones
Shape the dough and press out scones using a cutter then gently re-roll the dough
Keep cutting out scones until you have used all the scone dough
Bake in a pre heated oven 220 degrees for 15 minutes until golden
Cool on a wire rack before eating
The scones will keep well until the next day in a tupperware. Alternatively you can freeze them and re-heat in a warm oven for 10 minutes.
The recipe 'Rose Lemonade Scones' first appeared on How to cook good food and is copyright.