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.
This Rose and Raspberry Scone recipe by Thibault Marchand, Executive Pastry Chef at the Kimpton Fitzroy Hotel London.
Thibault Marchand has worked as a pastry chef around the world for the past six years, beginning his career as Pastry Chef de Partie at patisserie and chocolaterie experts Hugo & Victor in Paris and advancing to Pastry Executive Chef in their Miami site. Thibault returned to Paris to take on the role of Pastry Sous Chef at luxury catering firm Kaspia Réceptions and then in 2016 became Head Pastry Chef at Parisian patisserie La Ruche.
In 2017, Thibault made the decision to move to London, beginning his time at world renowned bakery Dominique Ansel before advancing to Head and then Executive Pastry Chef at Kimpton Fitzroy Hotel, the hotel overlooking Russell Square in Bloomsbury. Thibault has taken part in a number of pastry competitions including the UK Junior World Chocolate Masters 2017 and won the Channel 4 TV show ‘Bake Off: The Professionals 2019’, representing Kimpton Fitzroy London.
Find more scone recipes in the High Tea Society Recipe Collection.
Put the flour, sugar, baking powder and butter into the mixing bowl. Mix until the mixture looks like sand.
Then, separately mix the rose water and the milk, and add to the previous mix on first speed for 2 minutes.
When the dough is mixed, add the freeze-dried raspberry and mix quickly on speed 2, for 30 seconds.
Then put the dough into clingfilm and place in the fridge for 20 minutes. Allow the dough to cool down before cutting.
Using a rolling pin to line the dough to about 15mm of thickness, then cut with plain round cutter and put them upside down on a tray covered with baking paper.
Using a brush, egg wash the scones with egg yolk once. The let it dry and do it a second time. Let it dry again and put them in the oven for 18 minutes at 145 degrees.