I usually post my recipes at Baking Delights or Apron Strings, saving tea and coffee stuff here. But I really wanted to share these scones here because they could be such an incredible part of your next tea party.

I love the flavor of rose. The tea that I had custom blended and flavored just for me is a rose, lemon, blackberry blend. I just finished doing a rose and almond cake on Baking Delights..I often review rose flavored teas here. There is just something about rose that is yummy, exotic, romantic…and ..well ….yummy.

These are perfect for a little girls’ fairy tea, or a big girls’ afternoon tea. We love them for breakfast. Silly though it sounds, the pink sugar gives them the whole romantic ambiance that I love about these scones.

This is also my entry for The Master Baker Challenge. The challenge ingredient was cinnamon. Rose and cinnamon are a wonderful pair!

I served these with lemon curd to which I added a few drops of the rose water.

Rose- Cinnamon Scones

3 1/2 c flour

1 tsp cinnamon

1/2 tsp salt

2 1/2 Tbs baking powder

3/4 c unsalted butter, cold

3/4 c sugar

1 1/3 c half and half cream

1 tbs rose water

1 tsp vanilla

1 egg yolk for brushing tops

Pink sugar for tops

Preheat oven to 400F, and prepare a baking sheet with silpat or parchment.

Sift the flour, salt, cinnamon, and baking powder together. Add the butter in small pieces and begin to work into the flour mixture with your fingers. The mixture is the correct texture when it is crumbly with some larger pieces of butter here and there.

Make a well in the center and add the cream, rose water, and vanilla. Mix gently until you have a sticky ball of dough. Turn out on a floured surface and knead a few times to help it hold together. Roll out, 3/4 inch thick and cut with a large cutter.

Transfer to pan, brush with beaten egg yolks and sprinkle with sugar. Let stand for 20 minutes.

Bake for 15 -20 minutes, or until tops are golden. Allow to cool slightly.

Makes 18

Post from: Kettle and Cup