When we visited Fortnum and Masons, I noticed lovely jar of Rose Pouchong infused Apricot conserve, which is the inspiration for these apricot and Rose scented Scone recipe.
Scones are so easy to make, and they are better freshly baked, eaten slightly warm with a big pot of tea, jam and whipped cream. I can’t think of anything better to cheer up a dull cold afternoon.
Here are the ingredients for home made scones:
50grams of dried apricots (diced into small pieces about the size of a raisin. Soak the dried apricots in a strongly brewed dark Rose Pouchong Tea overnight. Drain and remove all the excess liquid.
40grams of room temperature butter
225grams of self-raising flour
1.5 level tablespoons of caster sugar, a little more if you prefer the scones to be sweeter to taste.
A pinch of salt
110ml milk (this can be soy milk if you prefer)
A little extra flour for rolling and dusting the scones with.
To make the scones, preheat the oven to 220 degrees Celsius.
The mixture should be made as light as possible, sieve the flour into a bowl. Cut the butter into the flour and rub into the flour as if making pastry. Aim for a light fine crumbly mixture. It’s very important to get the butter combined in well with the flour, next add the sugar and salt and mix well.
Slowly add the milk and then add in the pieces of apricots. By pre soaking the dried apricots overnight in the Rose scented tea, they have taken on the wonderfully aromatic floral qualities of the tea. This is enough to add just the subtlest hint of Rose to the scones.
If you want the scones more fragrant, add a couple of drops of Rosewater. Continue to add the milk and then combine into a soft dough.
Roll the dough out on a well floured pastry board. As my work tops are made of granite, I dusted this with plenty of flour and rolled them out with a well dusted rolling-pin. The dough should be rolled out to the thickness of about 2cm or thicker if you want high-rise scones. I’ve rolled these out to about 2cm and then used a large round cutter to cut out 8 scones.
Lay them out on a well buttered baking tray.
I then sprinkled some granulated sugar and dusted the scones with some flour.
Next, pop the baking tray(s) into the preheated oven (220 degrees Celsius) for 15-20 minutes until the scones look warm and golden in colour.
Cool them on a baking rack.
Best served freshly baked and still warm from the oven with a pot of tea, with Jam (apricot or marmalade is delicious with these scones) and cream, clotted if you want to be extra indulgent.
