Strawberry Rose Scones
I wanted scones. Strawberry ones. I added rose because I had it. It started in my head with an idea and I turned that idea into something by walking in my kitchen and beginning. I didn’t have cream, so I used oat milk. I wasn’t sure whether it would work, however, the scones turned out better than I imagined. They were moist and delectable. The strawberries were the perfect addition and I could taste just a slight hint of rose.
Imagine waking up to the scent of freshly baked Strawberry Rose Scones, a memory from lazy Sundays spent with loved ones. I cherish those moments of laughter and warmth shared over these tender, floral-infused treats. Baking these scones isn't just about following a recipe; it's about crafting memories and creating connections. Let the magic of homemade baking and theses Strawberry Rose Scones bring joy to your table.
Ingredients | makes 8
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
6 oz cold salted butter
2 Tbsp dried rose petals
1 cup strawberries, halved and quartered
1/2 cup oat milk
directions
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
In a large bowl, combine dry ingredients. Add cold butter and using fingers, rub butter into dry ingredients until texture resembles “wet sand” or something similar.
Add strawberries and gently toss to combine.
Add oat milk 1 Tbsp at a time and using a fork, combine until clumps of dough form and dough begins to come together.
* you may not need the full 1/2 cup of oat milk.
Turn dough out onto a floured work surface and shape into a round, 1 inch thick disk. Cut into 8 triangles and place on prepared sheet pan.
Brush tops with oat milk and top with raw sugar.
Bake in oven about 15-20 minutes until scones are firm to the touch and golden brown on top.
