In trying to clean out my fridge before vacation, I realized I’d purchased some Crème Fraîche on sale a short time ago and not used it. I had a rosewater scone recipe lying around, and thought this might be the perfect addition to what otherwise might be a bland recipe. The result was richness and delicacy rolled into one.
1.5 cups whole wheat pastry flour (Bob’s Red Mill)
2 tsp rosewater extract
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/2 cup Crème Fraîche
about 100 mls water
heavy cream for brushing
coarse sugar for sprinkling
100 mls heavy whipping cream/double cream
1 tbsp rosewater
1. Preheat the oven to 450ºF. Line a baking tray with parchment paper. Whisk the flour, sugar, baking powder and salt together into a medium-sized mixing bowl. Add the Crème Fraîche and work into the ingredients until the clumps look even. Add enough water to form a soft dough.
2. Place on a lightly floured countertop and knead a couple of times. Dust with flour and roll out to 1 cm thick. Cut out 5 cm hearts (or rounds) with a cookie cutter and place on the baking tray. Knead the offcuts back together gently and repeat until you’ve used all the dough. (Makes about 12 scones.)
3. Brush each scone lightly with heavy cream and sprinkle with coarse sugar. Bake for 6-8 minutes until the scones have risen and browned around the edges.
4. Allow to cool to room temperature. Whip the cream and rosewater together until it forms soft peaks. Top the scones with the rose whipped cream. Arrange the rose petals on the cream. Serve immediately.
These are both delicate and rich. The whipped cream adds a bit of class, as well as another touch of rosewater flavor.