Thibault Marchand's Rose & Raspberry Scone Recipe
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.
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:
- Stand mixer
- Mixing bowl
- Measuring cup
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Pastry brush
- Oven
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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