Ingredients
Scones
- 300g (2 cups) self-raising flour, plus extra to dust
- ¼ tsp salt
- 40g butter, cubed, softened slightly
- 2 tbsp caster sugar
- 60g good-quality white chocolate, chilled, coarsely grated
- 250ml (1 cup) pure cream, plus extra to brush
- 2 tsp Rosewater Extract
- Dried rose or mixed flower petals to decorate
Rosewater Cream
- 125ml (½ cup) thickened cream
- 1 ½ tsp Queen Natural Rosewater Essence
- 1 tsp Queen Vanilla Bean Paste
Method - Scones
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1
Preheat oven to 220°C (200°C fan-forced). Line a tray with non–stick baking paper.
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2
Combine flour and salt in a large bowl. Use fingertips to rub in butter until mixture resembles fine breadcrumbs and butter is evenly incorporated. Stir in sugar and white chocolate.
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3
Combine cream and Rosewater Essence. Add to flour mixture and use a flat-bladed knife to mix with a cutting action until dough comes together in clumps.
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4
Use hands to bring dough together – it should be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (about 6 times) to bring it together.
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5
Use a lightly floured rolling pin to gently roll dough out to about 2cm thick. Cut dough into 10 rounds (see Recipe Tips) using a floured 6cm round cutter, gathering any offcuts and, without over-handling, rerolling once if necessary. Place on prepared tray, about 3cm apart. Use a pastry brush to lightly brush each scone with a little extra cream.
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6
Bake in center of preheated oven for 12-15 minutes or until scones are lightly golden and cooked through; they are ready if they sound hollow when tapped on the base. Serve warm or at room temperature, split and topped with jam and rosewater cream.
Method - Rosewater Cream
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1
Combine cream and Rosewater Essence in a medium bowl. Stir with a balloon whisk until it starts to thicken and almost reaches soft peaks stage.
Recipe Notes:
- When cutting out the scones, don’t twist the cutter as this will cause them to rise unevenly
- Best eaten on the day they are made
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