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
Rose icing
- 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.
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.