I have another suggestion for scones for The Queen’s Platinum Jubilee celebrations – my delicious Strawberry and Rose Coronation Scones – the perfect partner for my Strawberry and Blueberry Platinum Jubilee Scones from last week.
The coronation was in June, which is the month when British strawberries are at their best and when roses start to bloom.
I have combined these flavours into a strawberry and rose scone using fresh strawberries (British of course) and rose water.
Strawberry and Rose Coronation Scones Directions
- Sieve flour, sugar and baking powder into a mixing bowl
- Add the butter, cut into small pieces
- Rub the butter into the flour mixture until it resembles fine breadcrumbs
- Mix in the strawberries
- Mix the rose water into the milk / buttermilk
- Pour in the rose water milk / buttermilk and mix to a soft dough
- Turn out onto a well floured work surface and knead lightly until smooth
- Cut out scones with a metal cutter and place on a baking tray lined with baking parchment
- Brush the tops of the scones with milk
- Bake in a pre-heated oven 220°C / 425°F / 200°C Fan / Gas Mark 7 until well risen and golden brown
- Remove from oven and cool on a wire rack covered with a clean tea towel
- Optional – Drizzle a little rose icing (made by stirring a little rose water into icing sugar to get a spreadable consistency) over the cooled scones and sprinkle with freeze dried strawberries.
Strawberry and Rose Coronation Scones
Course: Course, MealCuisine: BritishDifficulty: Easy9
servings15
minutes20
minutesIngredients
1 pound / 450 grams self-raising flour
2 ounces / 60 grams caster sugar
4 ounces / 115 grams softened butter
2 teaspoons baking powder
12 ounces / 350 grams fresh British strawberries cut into small pieces
2 tablespoons rose water
½ pint approximately milk / buttermilk
- Optional Rose Water Icing
Rose water
Icing sugar
Freeze dried strawberries
Directions
- Sieve flour, sugar and baking powder into a mixing bowl
- Add the butter, cut into small pieces
- Rub the butter into the flour mixture until it resembles fine breadcrumbs
- Mix in the strawberries
- Mix the rose water into the milk / buttermilk
- Pour in the rose water milk / buttermilk and mix to a soft dough
- Turn out onto a well floured work surface and knead lightly until smooth
- Cut out scones with a metal cutter and place on a baking tray lined with baking parchment
- Brush the tops of the scones with milk
- Bake in a pre-heated oven 220°C / 425°F / 200°C Fan / Gas Mark 7 until well risen and golden brown
- Remove from oven and cool on a wire rack covered with a clean tea towel
- Optional – Drizzle a little rose icing (made by stirring a little rose water into icing sugar to get a spreadable consistency) over the cooled scones and sprinkle with freeze dried strawberries.
Serving Strawberry and Rose Coronation Scones
As suggested in the recipe directions, stir a little rose water into icing sugar to get a spreadable consistency and drizzle the rose icing over the cooked scones. Sprinkle with freeze dried strawberries.
Serve with clotted cream and strawberry jam, or if you wish to emphasise the rose flavour, substitute slightly sweetened whipped cream flavoured with a little rose water for the clotted cream.
Until next time – Happy Baking!
