Rose Oolong Scones

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 these!

Makes 4
1 cup self-raising flour
30g butter melted
½ cup boiling water
1 tbsp sugar
1 tbsp rose oolong
3 tbsp rose petals
 1tbsp skim milk powder

Preperation
Infuse rose oolong with ½ cup of boiling water for 5 minutes.

Preheat oven to 180’C. Sift flour and sugar into a large bowl. Break rose petals into smaller pieces. Add to the flour mixture

Discard tea leaves from tea. Combine tea, skim milk powder and melted butter in a cup. 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.

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.)

Place on an oven tray lined with baking paper. Glaze over with remaining tea mixture. Bake for 12 - 15 minutes or until scones sound hollow when tapped. Serve warm.

Note: Traditionally scones are served with jam and cream, but do try these without the condiments to enjoy the subtle floral flavour of these scones. The perfect breakfast for a weekend morning. Enjoy them with a cup of English Breakfast or if you are keen to venture, a cup of Spicy Chai without milk or Lemon Black tea will compliment these little gems.

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