These delicate white chocolate scones are served with a fragrant rosewater and vanilla bean cream for a true morning tea treat. Just one question – is it jam first or cream first?!

20 min
12-15 min



  1. 300g (2 cups) self-raising flour, plus extra to dust
  2. ¼ tsp salt
  3. 40g butter, cubed, softened slightly
  4. 2 tbsp caster sugar
  5. 60g good-quality white chocolate, chilled, coarsely grated
  6. 250ml (1 cup) pure cream, plus extra to brush
  7. 2 tsp Queen Natural Rosewater Essence
  8. Dried rose or mixed flower petals to decorate

Method - Scones

  1. Step 1

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

  2. Step 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.

  3. Step 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.

  4. Step 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.

  5. Step 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.

  6. Step 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

  1. Step 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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