Apple and rose petal scones

Preparation info

  • Difficulty


  • Makes

    8 to 10

Appears in

The Floral Baker: Cakes, Pastries and Breads

The Floral Baker

By Frances Bissell

Published 2014

  • About

Whilst it is hard to improve on the traditional scone recipe, this rose and apple combination is very pleasing.


  • 115 g / 4 oz / 1 stick butter, chilled
  • 350 g / 12 oz / 3 cups self-raising flour
  • 1 large cooking apple, peeled and finely chopped or coarsely grated
  • 2 or 3 teaspoons dried rose petals, if available
  • 1 egg
  • 1 tablespoon rosewater
  • 50 g / 2 oz / ¼ cup caster sugar


Line or grease a baking sheet. Cut the butter into the flour and then rub it lightly until you have a crumb-like mixture. Stir in the apple and, if using them, the rose petals. Beat the rosewater with the egg and add to the apple and flour mixture, and mix to a stiff but elastic dough. Turn out onto a floured worktop and divide into the number of scones you need. Pat and shape the scones by hand to 2.5 cm/1 inch thick. Place on the baking sheet and bake for about 20 to 25 minutes at 200°C/400°F/gas mark 6. Once out of the oven, dredge with the sugar and serve immediately.