The subtle rose and oolong flavour makes these little gems a perfect start for a weekend morning.
They are quick to make and the oolong will help to cut down the bloatedness you feel after stuffing your face with this ^_^
Love scone but want to find a lighter version? This new “fusion” of the scones is a beautiful variation.
Tea you need for this recipe: rose oolong
- 1 cup self-raising flour
- 30g butter melted
- 1/2 cup boiling water
- 1 tbsp sugar
- 1 tbsp rose oolong
- 3 tbsp rose petals
- 1 tbsp skim milk powder
- Preheat oven to 180ºC. Sift flour and sugar into a large bowl.Break rose petals into smaller pieces. Add to the flour mixture.
- Discard tea leaves from tea. Combine tea, skim milk powder and melted butter in a cup.
- Make a well in the centre of the flour and pour in tea mixture all at once, reserving about a teaspoon for glazing. Mix quickly into a soft dough.
- Turn onto a floured board (using self-raising flour). Mix very lightly and form into 5cm balls. (Add a little more self-raising flour if the dough is too sticky to handle.)
- Place on an oven tray lined with baking paper. Glaze over with remaining tea mixture.
- Bake for 12-15 minutes or until scones sounds hollow when tapped. Serve warm.