The best scones are light and fluffy with a crisp crust and a tender centre. The secret is gentle handling of the dough and keeping all the ingredients cold before mixing. This allows the butter to keep its shape before baking, melting into tender, flaky layers. These scones are also excellent with dried wild berries, fir needle tips (springtime only), and dried seaweed flakes. The rose scones are amazing with any homemade jam or jelly.
2 cups (500 mL) all-purpose flour
3 Tbsp (45 mL) sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) baking soda
1 tsp (5 mL) sea salt
¼ cup (60 mL) shredded rose petals
½ cup (125 mL) chilled butter
¾ cup (175 mL) buttermilk (or cream)
1 egg
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, sea salt, and rose petals. Stir to mix. Cut the chilled butter into small cubes and add to the flour. Toss with flour to coat. Using a pastry cutter (or two butter knives), chop the butter into fine pieces the size of peas.
In a small bowl, add the buttermilk and egg. Whisk with a fork until blended. Add the buttermilk and egg mixture to the dough and fold with a spatula to distribute the liquid. Gently bring the dough together with your hands until a moist dough ball is formed. Place in the refrigerator and chill for at least 30 minutes.
Preheat the oven to 350°F (180°C).
Return the dough to a floured board, sprinkle with flour, and form into a round, flat shape. Use your hands to bring any scraps into the dough and smooth the sides. With a knife or pastry cutter, divide the round into 8 wedges. Transfer to a baking tray lined with silicone or parchment paper. Place in the oven and bake for 15–20 minutes, or until golden brown.
Transfer to a cooling rack. Can be eaten as is or glazed with a topping of icing sugar moistened with a little cream or buttermilk.
MAKES 8 LARGE SCONES