Rose Oolong Scones for a delicious Sunday Brunch

The subtle rose and oolong flavour makes these little gems a perfect start for a weekend morning.

They are quick to make and the oolong will help to cut down the bloatedness you feel after stuffing your face with this ^_^

Love scone but want to find a lighter version? This new “fusion” of the scones is a beautiful variation.

Tea you need for this recipe: rose oolong

Makes 4

  • 1 cup self-raising flour
  • 30g butter melted
  • 1/2 cup boiling water
  • 1 tbsp sugar
  • 1 tbsp rose oolong
  • 3 tbsp rose petals
  • 1 tbsp skim milk powder
Rose oolong
Directions
    1. Preheat oven to 180ºC. Sift flour and sugar into a large bowl.Break rose petals into smaller pieces. Add to the flour mixture.
    2. Discard tea leaves from tea. Combine tea, skim milk powder and melted butter in a cup.
    3. Make a well in the centre of the flour and pour in tea mixture all at once, reserving about a teaspoon for glazing. Mix quickly into a soft dough.
    4. Turn onto a floured board (using self-raising flour). Mix very lightly and form into 5cm balls. (Add a little more self-raising flour if the dough is too sticky to handle.)
    5. Place on an oven tray lined with baking paper. Glaze over with remaining tea mixture.
    6. Bake for 12-15 minutes or until scones sounds hollow when tapped. Serve warm. 

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