Romantic Rose-Geranium Scones for a Garden Tea Party!

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READY IN: 45mins
SERVES: 36
YIELD: 36 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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