Thibault Marchand's Rose & Raspberry Scone Recipe - High Tea Society

Thibault Marchand's Rose & Raspberry Scone Recipe - High Tea Society

highteasociety.com

These Rose and Raspberry Scones are inspired by a love for summer and rose gardens. Pretty as a picture and twice as nice to eat, they are perfectly paired with a glass of rosé.

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Ingredients

  • 210 Millilitres Whole milk
  • 500 Grams Flour 45
  • 125 Grams Caster sugar
  • 125 Grams Unsalted butter
  • 25 Grams Baking powder
  • 15 Millilitres Rose water
  • 60 Grams Freeze dried raspberries
  • 100 Grams Egg yolk

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