Recipe by Jill Jones-Evans from The Tea Salon
Jill Jones-Evans is the owner of The Tea Salon in Westfield Sydney and the Emporium Melbourne.
The English-inspired tea salon has been treating shoppers to High Teas, and a speciality Top Ten Scone Menu featuring sweet and savoury flavours.
Jill penned Australia’s first High Tea cookbook, simply named ‘High Tea’. The book is filled with delicious recipes and all the information needed to host a lavish High Tea including; etiquette, table settings, instructions for the perfect brew and a history of the dining experience.
Pre-heat the oven to 180°C (350°F). Line a large baking tray with greaseproof paper.
Sift together flour and baking powder, then add salt. Using fingertips rub in chilled butter. Add sugar and rose compound and rub further until mixture resembles breadcrumbs.
Then make a well in the centre of the flour mixture and slowly pour in the milk with the vanilla. Working quickly, take the flour into the centre using a fork to make a soft dough. Form into a soft ball with floured hands.
Turn out the dough onto a floured board. Give it a few minutes and gently roll out with a floured rolling pin to a 2-1⁄2 cm (1 in) thickness.
Cut into rounds with a 5cm (2 in) scone cutter making sure not to twist the centre.
Place the scones on the prepared tray approximately 2-1⁄2 (1 in) apart and brush with milk to glaze. Place rose Turkish delight pieces on top of each scone, pressing down slightly in the centre. Bake for 15 – 18 minutes or until golden. Then turn out onto a wire rack to cool slightly. Garnish each scone with a fresh rose petal.
Serve with rose petal jelly.