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Rose and strawberry jam scones

Fluffy, sweet and rosy!
(Photography: Tim Roberts, styling Michele Cranston, recipes Jessica Brook)
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These scones aren’t served like your typical recipe; they’re paired with a perfectly sweet and rose-infused jam that’ll have you coming back for more. They’ll be your new go-to rose scones recipe.

We’ll show you how to make jam (2 cups, to be exact!) and scones in under 40 minutes so you can impress everyone at afternoon tea.

Ingredients

Scones

Method

Step 1

Place half the sugar in a bowl. Add rose petals and lemon juice and massage with your hands for 1–2 minutes, until rose petals are bruised and start to break down.

Step 2

Place the remaining sugar and strawberries in a large saucepan. Use a potato masher to roughly crush.

Step 3

Add the rose petal mixture. Heat on low heat, stirring until the sugar has dissolved.

Step 4

Increase heat to high and bring to the boil for 5–10 minutes or until just set. To test, place a spoonful of jam on a cold plate – the surface should wrinkle when a spoon is pushed through.

Step 5

Transfer jam to sterilised jars and seal with a lid. Let cool. (See Cook’s Tip on p42 for sterilisation instructions.)

Step 6

To make scones, preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper. Sift flour into a large bowl. Add butter. Lightly rub in with fingertips to make fine crumbs.

Step 7

Add most of the milk, then use a round bladed knife to cut through the flour mixture until a soft dough forms. Turn out onto a lightly floured surface and knead until it just comes together.

Step 8

Shape into a 21/2 cm thick rectangle (about 16 x 22cm) on a lightly floured surface. Cut into eight squares. Place scones on prepared tray. Brush tops with extra milk. Bake for 20–22 minutes, until scones are golden and sound hollow when tapped. Cool on a wire rack. Serve with jam and cream.Persian love cake with crystallised rose petals

Cook’s tip

To sterilise jars, wash jars and lids in hot, soapy water. Rinse, then put on a tray in a 120 degree oven for 10 minutes or until dry. (Remove rubber seals first!) To sterelise rubber seals, put in a container and cover with just-boiled water.

(Photography: Tim Roberts, styling Michele Cranston, recipes Jessica Brook)

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