“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
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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 (food grade)
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!
Thank you for strolling by Leisure Lane for a visit. If you try the recipe, please let me know; I’d love to hear from you, and…
Until next time, may happy days abound!
Marianne
Author
Note: This post originally published 12/11/2017
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