Dear Reader, if you're a fan of rose flavours and Turkish delight, I urge you to give these scones a go. The scones are rosewater scented with chunks of Turkish delight in them. They're topped with a drizzle of pink rose icing and served with a rose creme. They are so delicious warm from the oven that I had to physically restrain myself from eating an entire one before lunch! This is a pushy recipe too!
You may wonder if Turkish delight survives being baked and it does. It even gets a nicer chewier texture like when it is first made fresh. The scone itself is oh so buttery and layered. It isn't overly sweet but the Turkish delight adds that. I loved the trickle of pink icing that oozed down every crevice but you can also keep these plain and serve them with butter if you want a less sweet version.
I made these as part of an Elliott event to celebrate Mr NQN's birthday. I usually don't bother making anything too exciting because my in laws have all sorts of food issues and restrictions and that can often take the fun out of food or cooking for them. But I knew Mr NQN's aunt and uncle would be there and his two sisters eat normally so I thought I'd whip up a batch of scones because at least there would be six of us that could eat them!
It was Mr Teddy Elliott's first time meeting everyone. Teddy is like a mini Mr NQN whereas Mochi was a mini me. Teddy is a real homebody that loves nature and running around on the beach and can be a bit shy. Mochi hated the beach, preferring cafes and restaurants and adored food and meeting people.
Teddy has been having some problems in the car recently. He doesn't like travelling in the car and the drive from the Eastern Suburbs to the Northern Beaches was too long for him and he got car sick. He was a little shyer than normal when meeting people because he was sick but he still managed to charm them and get some snacks from people!
So tell me Dear Reader, do you have a mini me whether it be a human or a pet? Do you like rose flavoured sweets?
Rose Turkish Delight Scones
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 15 minutes
Makes 6 large scones or 9 smaller ones
- 2 cups plain all purpose flour
- 3/5 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- Fat pinch of salt
- 120g/4ozs. cold butter, cubed
- 180ml/6flozs. milk
- 1 tablespoon rosewater
- 100g/3.5ozs. Turkish delight, cut into small pieces
- 1 egg, beaten to glaze
- 1 cup icing or powdered sugar
- 1 teaspoon rosewater
- 1-2 tablespoons water
- Tiny amount of pink colouring
- Edible roses to decorate
For rose creme
- 1/ cup double cream
- 1 teaspoon rosewater
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Place the flour, baking powder, cream of tartar and salt in a food processor and blitz to combine. Add cold butter cubes and pulse until you get a fine sand-like texture (if you don't have a food processor rub the butter in with your fingers).
Step 2 - Dump the mixture onto a clean surface or in a bowl and add the milk mixed with the rosewater and knead until it just comes together. Add the Turkish delight. Flatten to 3/4 inch high and shape into a rectangle (for 6 large scones) or square (for 9 smaller scones). Cut with a knife making sure to make a clean cut and not to twist. Place on the prepared tray, glaze with egg wash and bake for 15 minutes.
Step 3 - While the scones are cooling make the rose icing. Mix the water, rosewater and colour together. Then sift the icing or powdered sugar and mix in with the rosewater, water and colouring until you get a dollopy, thickish consistency (I find even then it runs a little). Spoon over scones and place an edible rose in the centre.
The bottom of a scone with chunks of Turkish delight
Step 4 - To make rose creme, stir the double cream and rosewater together and serve with warm scones. The creme is one of those unnecessary necessary indulgences.