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