Elsie’s Rose Water Scones

“Elsie, what a nice surprise!” exclaimed Catherine.  “Please, come in.  I was just about to have some tea, and I’d love for you to join me.”  She hugged Elsie, who gingerly held a platter with some scones she had baked.

“Here you go, my dear,” Elsie said, handing her the platter.  “I thought you might like some of these, and they’d go perfectly with our tea.”  Her silvery voice and Mancunian accent seemed to sing the words.

“Oh my, thank you!”  She took the scones and led Elsie into the kitchen.  “Have a seat, Elsie.” A rose scent wafted up to Catherine, as she removed the plastic wrapping from the scones.  “Elsie, they smell heavenly!”

“Rose water scones,” Elsie acknowledged.  “I made them this morning and thought you and Alan might like to try them.”   Excerpt from Chapter three, River Runs Deep

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Good day, friends!  Welcome to Leisure Lane.  I hope you enjoyed a lovely weekend and are ready for a lovely recipe.  In all the business of the holidays, I forgot to post it for you.  It’s one of two recipes that can be found at the end of my kindle romance ebook, River Runs Deep.  These scones are pretty and delicious, and they’re perfect for tea with friends or anytime.  If you try them, let me know.  Have a wonderful week, and until next time, may happy days abound!

Elsie’s Rose Water Scones

Makes 8

Ingredients:
1 ¼ cups of all-purpose flour
Pinch of salt
½ Tblsp baking powder
¼ cup granulated sugar
4 Tblsp cold butter, cut in chunks
1/3 cup milk
1 ½ – 2 tsp. of rose water
½ tsp. vanilla extract

Directions:

Preheat oven to 425 F

*In a medium size bowl add flour, salt, baking powder, and sugar and mix well.
*Add butter and blend with a pastry cutter until mixture is crumbly.
*Add rose water and extract to milk and pour liquid into dry mixture. Stir gently with a spoon until blended and dough forms. The fewer strokes the better.
*Knead gently 2 or 3 times to form a solid ball.  Use a little flour if dough seems sticky.
*Place dough on greased cookie sheet and use fingers to pat into a circular shape 1- inch thick.  Cut circle into 8 wedges and slightly separate leaving some space between the wedges.
*Bake for 12-15 minutes until they begin to lightly brown.
*Ice or drizzle with rose water glaze.

Recipe may be doubled, if desired.

Rose Water Glaze

Ingredients:

1/8 cup of confectioner’s sugar
1 tsp. rose water (food grade)
¼ tsp. vanilla extract

Less than a drop of red dye for pink glaze – if desired.

Directions:

Place sugar into a small bowl.  Add rose water, extract and red dye.  Stir until glaze is a loose consistency.  You may add more rose water to get the proper consistency.  May be drizzled onto scones or spread on top of scones to thinly cover tops.

Enjoy with hot tea or coffee and a friend!

 

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6 Comments (+add yours?)

  1. Florence Langley
    Dec 14, 2017 @ 12:04:14

    My mouth was watering reading the excerpt. Thank you for sharing the recipe. Hope all is well.
    Take care, Flo xx

    Liked by 1 person

    Reply

  2. dgkaye
    Dec 14, 2017 @ 02:00:28

    Beautiful excerpt Marianne and delicious sounding recipe. Thank you my friend. ❤ I do look forward to reading this book! ❤

    Liked by 2 people

    Reply

    • Marianne
      Dec 14, 2017 @ 02:05:40

      Thank you, Deb! Since you love Hallmark movies, I think you will enjoy River Runs Deep, as well. And if you make the scones, please let me know how you like them.If you would like, I’d be delighted to gift you the ebook – just let me know. Oh, I am still keeping in faith to get my ebooks in paperback form – someday soon I hope. ♥

      Liked by 1 person

      Reply

      • dgkaye
        Dec 14, 2017 @ 02:18:01

        Oh Marianne, I hope you do get your books in paperback. There’s no better feeling than holding our creations in our hands. 🙂 I pay to have my books formatted one file for KIndle and one for Createspace, such a simple process, but I understand you can now download the paperback directly to Amazon now along with the ebook, maybe even the same file or they convert it. You should look into it. And yes, I love scones, but I’m gluten free so the recipe will have to be adjusted. I need inspiration to bake too, lol. I don’t yet have your book, but if you’d like to send me a copy I’ll be sure to read it and review for you, but most likely in January as my reading commitments are booked til then. Click on my avatar here and my email will show. Drop me a line! ❤

        Liked by 1 person

  3. Joanne Jamis Cain
    Dec 11, 2017 @ 23:16:51

    My grandmother made rose jelly! I can’t believe you published this beautiful post and recipe on my 6th blogging anniversary. Thank you Marianne! It’s like a wonderful sign from my grandmother. xoxo

    Liked by 2 people

    Reply

    • Marianne
      Dec 11, 2017 @ 23:25:39

      Awww…how sweet – you are so welcome, Joanne. Thank you for sharing that sweet memory of your grandmother. I hope you get to try them. They are so delicious. Let me know if you make them. Thanks for strolling by the Lane. xox

      Liked by 1 person

      Reply

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