Rosewater & White Chocolate Scones

Preheat oven to 220°C (200°C fan-forced). Line a tray with non–stick baking paper.

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.

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.

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.

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.

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.

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.