Strawberry and Rose Coronation Scones on a plate with strawberries, clotted cream and strawberry jam

Strawberry and Rose Coronation Scones

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

  1. Sieve flour, sugar and baking powder into a mixing bowl
sieve flour etc itvk1z gpvu1u
  1. Add the butter, cut into small pieces
butter cut or2pva
  1. Rub the butter into the flour mixture until it resembles fine breadcrumbs
rub butter in ylgbg1
  1. Mix in the strawberries
coronation strawberries
  1. Mix the rose water into the milk / buttermilk
mix rosewater with milk ekesro
  1. Pour in the rose water milk / buttermilk and mix to a soft dough
mix milk rosewater into dough v3cbwf
  1. Turn out onto a well floured work surface and knead lightly until smooth
  2. Cut out scones with a metal cutter and place on a baking tray lined with baking parchment
smooth dough cut out
  1. Brush the tops of the scones with milk
brush tops with milk mrrtlb
  1. Bake in a pre-heated oven 220°C / 425°F / 200°C Fan / Gas Mark 7 until well risen and golden brown
  2. Remove from oven and cool on a wire rack covered with a clean tea towel
from oven scones coehws
  1. 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.
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Strawberry and Rose Coronation Scones

Course: Course, MealCuisine: BritishDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 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!

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