Rose Scones

Overview

How to cook Rose Scones at home

Tags

• baking
• baking powder
• butter
• dried roses
• low gluten flour
• whole egg liquid
• boiling water
• fine sugar
• salt

Ingredients

Steps

1. 1 Soak 2 grams of dried roses in 50 grams of boiling water, cool and filter, and only take the rose water for later use.

   

2. 2 For the remaining 4 grams of dried roses, leave only the rose petals. Break the dried rose petals into pieces to become rose fragments.

   

3. 3 Sift together cake flour and baking powder.

   

4. 4 Add salt, sugar, and softened butter. Knead evenly with both hands until the butter and flour are completely mixed and resemble coarse cornmeal.

   

5. 5 Pour in the whole egg liquid and rose water.

   

6. 6 Use a rubber spatula to mix until it becomes a moist batter. Mix well. Do not over mix. Pour in the rose pieces and mix evenly.

   

7. 7 Pour the mixed dough onto the countertop. The dough will now be very soft and sticky.

   

8. 8 Pat a layer of flour on the surface of the dough to prevent it from sticking, flatten the dough and roll it out with a rolling pin into a round cake with a thickness of 1.2cm.

   

9. 9 Use a knife to cut the round dough into 8 pieces.

   

10. 10 Place the cut triangles of dough on a baking sheet, brush the surface with egg wash, place in the middle of a preheated oven at 180°C, and bake for 15 to 20 minutes until the surface is golden brown.