This recipe is a new touch to traditional scones. The subtle rose and oolong flavour makes these little gems a perfect start for a weekend morning. They are quick to make and the oolong will help to cut down the bloatedness you feel after stuffing your face with these! If you haven’t any rose oolong on hand, just use plain oolong.  

 

Makes 4  

 

1 cup self-raising flour (1/8 cup)

30g butter melted

½ cup boiling water

1 tbsp sugar

1 tbsp rose oolong

3 tbsp rose petals

1 tbsp skim milk powder

 

Infuse rose oolong with ½ cup of boiling water for 5 minutes.  Preheat oven to 180ûC.  Sift flour and sugar into a large bowl. Break rose petals into smaller pieces. Add to the flour mixture.  Discard tea leaves from tea. Combine tea, skim milk powder and melted butter in a cup. Make a well in the centre of the flour and pour in tea mixture all at once, reserving about a teaspoon for glazing. Mix quickly into a soft dough.  

 

Turn onto a floured board (using self-raising flour). Mix very lightly and form into 5cm balls. (Add a little more self-raising flour if the dough is too sticky to handle.)  

 

Place on an oven tray lined with baking paper. Glaze over with remaining tea mixture. Bake for 12–15 minutes or until scones sound hollow when tapped. Serve warm.  

 

Traditionally scones are served with jam and cream, but do try these without the “extra” to enjoy the subtle floral flavour of these scones.  

The perfect breakfast for a weekend morning. Enjoy them with a cup of English Breakfast or if you are keen to venture, a cup of Spicy Chai without milk or Lemon Black tea will compliment these hot little gems well!