These Rose and Raspberry Scones are inspired by a love for summer and rose gardens. Pretty as a picture and twice as nice to eat, they are perfectly paired with a glass of rosé.

Fig Scone Recipe from the Spanish High Tea at Heno & Rey Perth from Andrew McGie, Director of Food and Beverage at the InterContinental Perth.

The Orange Flavoured Scone recipe from the Citrus Afternoon Tea at the Camelia Restaurant from the Four Seasons Hotel Pudong Shanghai.