Rose Scone recipe by Jill Jones-Evans & Joe Gambacorta.
Jill Jones Evans and Joe Gambacorta penned Australia’s first High Tea cookbook, simply named ‘High Tea at The Victoria Room’.
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.
“From it-girl gatherings and generational, get-togethers, to hen’s days and birthdays, ladies of all ages (and many fine gentleman, too) can enjoy the company of dear friends in this wonderful revival of a great tradition.” Jill Jones Evans and Joe Gambacorta
Discover more scone recipes in the High Tea Society Recipe Collection.
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.