Raspberry and rose cream scones
Raspberry and rose cream scones, a must have at afternoon tea
- 3 eggs
- 200ml fresh cream
- 560g cake flour
- 5ml salt
- 30ml baking powder
- 30ml sugar
- 250g butter
- 100ml milk, for glazing
- For the raspberry and rose cream:
- 250ml double thick cream
- 50ml fresh cream
- 15ml caster sugar
- 5ml rose essence
- 200g punnet fresh raspberries
Lightly beat the eggs and cream together. Sift the cake flour, salt and baking powder into a mixing bowl. Mix in the sugar.
Cut the butter into small blocks and add to the sifted dry ingredients.
Rub the butter into the flour using your fingertips.
When the mixture resembles crumbs, pour in the egg and cream mixture.
Gently mix the ingredients until the mixture forms a soft dough. Roll into a ball.
Lightly flour the work surface and roll out the dough. It should be about 2cm thick.
Cut the dough into rounds with a scone cutter. Place the scones on a greased baking tray. Refrigerate for 15 minutes.
Brush each scone with milk. Bake for 10 to 12 minutes, until the scones are a pale golden colour. Transfer onto a wire rack and allow to cool.
For the filling: Place the creams in a mixing bowl. Add sugar and rose essence. Whisk cream until thick. Gently stir in the raspberries. The cream should have a slightly marbled look.
To assemble: Slice cool scones in half. Lightly butter each half. Sandwich together with raspberry and rose cream.
TIME: 25 minutes