rose lemonade scones
Rose Lemonade Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
3 mins
Light and fluffy rose lemonade scones perfect with butter, jam and clotted cream.
Course: Snack, Sweet bakes, Tea Time
Cuisine: British
Keyword: rose lemonade scones
Servings: 12
Author: Laura Scott
  • 400 g self raising flour
  • Pinch of salt
  • 1 tbsp caster sugar
  • 1 lemon zest only
  • 1 tsp edible rose petals crushed
  • 2 tsp rose water
  • 250 ml double cream
  • 250 ml rose lemonade
  1. 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
  2. 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
  3. 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
  4. Shape the dough and press out scones using a cutter then gently re-roll the dough
  5. Keep cutting out scones until you have used all the scone dough
  6. Bake in a pre heated oven 220 degrees for 15 minutes until golden
  7. Cool on a wire rack before eating
Recipe Notes

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.