Prep 30 mins
Cook 15 mins
These delightfully fragrant rose-scented scones are wonderful for a garden tea party with friends! Lovely served warm, with butter and herb jelly. They freeze and reheat well, too. From my friend Virginia, owner of 'The Herboretum' herb farm here in the sunny California Wine Country.
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 3⁄4 cup loosely packed chopped rose-scented geranium leaves
- 1 (5 ounce) can evaporated milk
- 2 eggs, well beaten
- pink rose petals or fresh edible flower, for decoration
- Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture.
- Add remainder to flour mixture and blend until just mixed. Do not over-beat.
- Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles.
- Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar.
- Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned.
- While warm, serve with butter or herb jelly.
- Cool leftovers and then store in a freezer bag. Reheat before serving.
- Makes 3 dozen scones.