Rose and vanilla scones

There is something great about baking on Sunday, so try these scrumptious rose and vanilla scones that are brilliant served with cream and macerated strawberries and enjoyed with a hot cup of tea.

  • 25 mins preparation
  • 15 mins cooking
  • Makes 16
  • Print


  • 2 2/3 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 1/4 cup caster sugar
  • pinch of salt
  • 60 gram chilled unsalted butter, cubed
  • 280 millilitre milk, plus extra to brush
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon rosewater
  • 1 cup thickened cream
  • 2 tablespoon icing sugar
Macerated strawberries
  • 250 gram strawberries, quartered
  • 1/4 cup caster sugar
  • 1 tablespoon Cointreau


  • 1
    Preheat oven to 180°C.Line a baking tray with baking paper.
  • 2
    Sift flour and baking powder into a large bowl. Stir in sugar and salt. Using fingertips, rub in butter until mixture resembles breadcrumbs. Make a well in the centre and add milk, vanilla and rosewater. Using a butter knife, mix in a cutting motion to make a soft, sticky dough.
  • 3
    Turn dough onto a lightly floured surface. Knead lightly to bring dough together. Roll or press dough until 2cm thick. Using a round 5cm pastry cutter, cut 16 scones from dough. Place side by side on prepared tray. Brush tops with milk. Bake for 15 minutes until they sound hollow when tapped.
  • 4
    MACERATED STRAWBERRIES. Combine ingredients in a glass bowl. Stand for 30 minutes until syrupy.
  • 5
    Using an electric mixer, beat cream and icing sugar in a bowl until soft peaks form. Serve scones with cream and macerated strawberries.