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
Ingredients
- 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
Instructions
-
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
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.