Floral Scones
Scones are a classic. They’re easy to make and loved by all and when enjoyed with whipped cream and a good quality jam, there is no looking back.
These floral scones are the prettiest scones going around. They’re inspired by my mum and it’s for this reason that I’ll be serving them to her on Mother’s Day. With whipped cream and Rose Gin Jam from Paddington Jams.
Makes approx. 8 large scones or 12 small scones.
Ingredients
2 1/2 cups SR flour
3 tbsp dried, edible flower petals
30g unsalted butter, cold and cubed
1/2 tsp salt
230mls buttermilk
Method:
Preheat oven to 220˚C. Line a baking tray with baking paper.
Sift the flour into a large mixing bowl. Add the cubes of butter and using your finger tips, rub the butter into the sifted flour until the mixture resembles breadcrumbs.
Add the dried flowers and salt to the mixture and combine.
Make a well in the center of the dry ingredients and pour in your buttermilk. Use a butter knife to “cut” the mixture until a rough, shaggy dough forms.
Gently flour your bench with some plain flour and tip the rough dough out. Using your hands, lightly knead the dough until it comes together (being careful not to over-knead).
Use your fingers to gently spread the dough out until it forms a disc about 3cm thick.
Dip your cutter (I use a fluted cutter with a 6cm diameter) into flour and press it into the dough, being careful not to wiggle it too much. Gently remove the cut round from the dough and place it on a lined baking tray. Repeat, bringing the dough back together when you can’t cut any more rounds out.
Brush the top of the scones with a little buttermilk and place in the oven to bake for 13-15 minutes.
Remove from the oven when the tops are golden brown. I like to allow mine to cool for 10-15 minutes before enjoying with a large dollop of whipped cream and Paddington Jams Rose Gin Jam. If you’re making the scones ahead - be sure to heat them up in the oven before serving for best results!
