These little beauties remind me of winter mornings and high tea. Every winter we always make a trip down to the Southern Highlands, an hour and a half drive from Sydney. Picture perfect villages, amongst huge eucalyptus trees, house gorgeous second hand shops and bakeries. One such place is Dirty Janes, where their little cafe sells the best handmade scones with rose cream. Being unable to visit for the last couple of months, we decided to make our own floral scones!
15 min preparation time - Serves 6
300g self-raising flour
pinch of salt
80g salted butter, cut into cubes (if unsalted, add a pinch of salt)
3 tbsp sugar
1 tsp vanilla extract
1/2 tbsp dried lavender flowers
150ml thickened cream, plus 10ml extra
2 tsp rose water
berry jam to serve.
Preheat oven to 220°C and line a tray with baking paper.
Place the flour in a large bowl. Add the butter cubes, rubbing them between your fingers until the mix looks like fine crumbs. Stir in the sugar,
Place the milk and vanilla in a jug and microwave for 30 seconds, until warm but not hot. Stir in the lavender flowers.
Make a well in the flour mixture then add the milk and quickly combine it with a knife, until just combined.
Dust some flour onto your work bench and tip the dough out. Very gentle fold the dough with your hands until it is a little smoother.
Pat into a flat circle, about 4cm high. Take a 5cm circle cutter and dip in some flour. Cut out your scones. You will need to press the excess dough back together to cut out the final scone.
Alternative you can form a rectangle with your dough and using a sharp, flour dusted knife cut into 6 pieces.
Brush the tops with the extra cream and place onto the baking tray.
Bake for 10 minutes until risen and golden. They should sound hollow when you knock on them.
Whip the remaining cream and rose water to soft peaks.
Serve hot or cold with berry jam.