Rose Pouchong Tea Archives - The scented abode

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.

Apricot Scone infused with Rose Pouchong tea

This aromatic Rose Scented tea, made its way into a body scrub, simply because I could not get enough of the delicate scent of rose scented tea.

Since tea is well-known for its antioxidant properties, the act of steeping the tea leaves in hot water and drinking it will activate its health giving properties. I thought it would also make for a wonderfully fragrant body scrub, which would not only delicately scent my skin, but would leave it wonderfully soft and pampered this weekend.

Making this could not be easier. Simply take a cupful of coarse sea salt. In my case I’m using the Dead Sea bath salts that I purchased a while back and am working my way through.

Add a spoonful of Rose Pouching loose leaf tea and mix into the salt granules.

Add a spoonful of Coconut oil and mix until the consistency is soft, slightly damp and granular. If you want to boost the moisture content, you can add a splash of Rosewater, and mix in until you get the consistency you’d like for the scrub. Just enough moisture in my case to make the salt form a clump in my hands.

You can add Rose essential oil to this to further enhance the delicate scent of Rose. The scent of the coconut oil compliments the sweet floral scent of the Rose tea and will moisturise the skin, leaving a silky softness.

Apply to damp skin, by gently rubbing the mixture in a circular motion on your skin. Don’t overdo it, the aim is to rub until your skin feels as if it has had a workout and has a soft glow.

You can either use thus scrub in the shower and rinse away the tea leaves as you go, or as I did, in a bath so that all the gorgeous scent, little blobs of Rose petals and tea leaves unfurl and surround you in the delicate scent of Rose Pouchong tea. The antioxidants in the tea will aid aching limbs and muscles. I like the idea of bathing in tea, it’s qualities being good on the outside as well as on the inside.

The origins of the tea come from China, later imported to Taiwan, where it has become a specialty. This tea in the pretty caddy was a treat from Fortnum and Masons, you can of course get this tea fairly easily in a supermarket or find it in specialty tea websites.

The leaves from the tea plant are harvested and wrapped in paper, layered and left to dry, with dried Rose buds added to delicately scent the tea, once dried, the loose tea leaves look like little tiny lengths of rope.

It is a lovely tea, refreshing, with just the right rich depth of flavour. It’s strange because if you inhale the scent of this tea, its wonderful scent will transport you to a scene out of The Arabian nights filled with the sweet scent of Turkish delight. It does not have a dark smoky taste like Chinese Oolong or light and refreshing sparkle of green tea, but somewhere in between. Sweet and fragrant.

I love to drink this tea at the end of the day, a full pot with a biscotti, which I like to dunk in the tea or a coconut flavoured biscuit. Hmmm off to brew a cuppa!

Enjoy drinking or bathing in Rose Pouchong!