Rose Cream Scones

Rose Garden

These Rose Cream Scones with Strawberry-Raspberry Quick Jam are the perfect simple and sweet scone for tea in the garden.

Rose Cream Scones
Serves: 15
  • 1 cup all-purpose flour
  • 1 cup cake flour, such as Swans Down
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 4 tablespoons cold salted butter, cut into pieces
  • ¾ cup plus 1 tablespoon cold heavy whipping cream
  • ¼ teaspoon rose extract, such as Nielsen-Massey
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large mixing bowl, combine flours, sugar, baking powder, salt,
and cream of tartar, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. In a liquid-measuring cup, combine cream and rose extract, stirring
well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream,
1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 3
to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using
a 2-inch fluted round cutter, cut 15 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
Recommended Condiments:
Clotted Cream
Strawberry-Raspberry Quick Jam (recipe follows)

Strawberry-Raspberry Quick Jam
Serves: 1½ cups
  • 2½ cups sliced fresh strawberries
  • 1 cup fresh raspberries
  • ½ cup sugar
  • 1 tablespoon fresh orange zest
  • ½ cup fresh orange juice
  1. In a medium saucepan, combine strawberries, raspberries, sugar, orange zest, and orange juice. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low, and cook, stirring frequently, until mixture thickens, approximately 30 minutes.
  2. Pour jam into a heatproof bowl, and place bowl in a larger bowl filled with crushed ice. Let jam cool, stirring occasionally.
  3. Transfer jam to an airtight container, and refrigerate for up to 3 weeks, or freeze for up to 1 year.

From TeaTime Celebrations 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime Celebrations 2016 today!

Teatime Celebrations


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