Rose Scone Recipe
Jill Jones Evans and Joe Gambacorta penned Australia’s first High Tea cookbook, simply named 'High Tea at The Victoria Room'.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
Cooking tools:
- Cookie cutter
- Rolling pin
- Sifter
- Pastry brush
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Fork
- Cutting board
Ingredients
- 800 Grams self-raising flour
- 1/2 Teaspoon baking powder
- 1 Pinch of salt
- 170 Grams unsalted butter, chopped & chilled
- 150 Grams caster sugar
- 2 Tablespoons rose compound
- 300 Millilitres milk
- 1 Tablespoon vanilla essence
- 6 Pieces Rose Turkish delight - chopped for garnish (one piece per scone)
- 1 Tablespoon milk for glazing
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