- 20 min
- 12-15 min
- 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 Queen Natural Rosewater Essence
- Dried rose or mixed flower petals to decorate
Method - 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.
Method - 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.
- 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