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Rosewater and Cardamom Scones

24, April, 2012

(Based on a true story)

One sunny Monday morning, a little girl skipped happily into school, carefully clutching a box of homemade scones she’d brought in to share with her friends. Break time came and the little girl shared out the scones among her friends, spread with butter and a homemade glittery jam she’d been saving for a special occasion just like this.

Her friends were delighted with the scones and they were all enjoying their impromptu tea party, until one friend asked the little girl how she had made them. The girl started to describe the packet of scone mix her mummy had bought for her, and how they had made them together wearing their matching aprons, and how the secret ingredient was love.

Immediately the friends’ crumb-covered faces began to change. Gone were the innocent smiles, and in their place were sneers and glittery, jammy jeers. ‘You made these from a packet mix?’ they hooted. ‘And you said they were homemade!’

They picked up the remaining scones and crumbled them in the little girl’s face, which she didn’t mind all that much because the scones were still of a very high quality, despite being the slightest bit burnt. Then the former friends pushed the little girl in a muddy puddle and emptied the contents of her school bag on top of her before walking back to the classroom, laughing to each other. ‘Homemade scones, indeed!’ they howled.

The little girl sat in the puddle crying big, muddy tears and vowed to herself that she would one day get revenge on her new-found enemies by building a scone big enough to crush them all. But first she would need to win back their trust, and to do that, she needed something special. Something really special…

Rosewater and Cardamom Scones

Some time ago, my mum gave me a bottle of rosewater and suggested I could use it in a scone recipe, so she really is the inspiration for this week’s post, although I also took ideas from this recipe from the BBC (RIP Something for the Weekend) and this recipe from about.com.

That bottle of rosewater has been sitting in my cupboard for quite a few months, largely forgotten but always ready and waiting to spring into action when I needed it most. The addition of cardamom sounded guaranteed to impress, and had the added benefit of making me feel like my sizable collection of rarely used spices was justified. They were, in fact, delicious. Rosewater is a very subtle flavour, but the cardamom really helped to bring it out, as well as emphasising the sweetness.

Here’s the recipe I used:

Ingredients:

  • 225g self-raising flour
  • 50g sugar
  • 1tsp baking powder
  • 60g butter
  • 1 free-range egg
  • 100ml milk
  • 3tsp rosewater
  • 6 cardamom pods

(Makes 8 scones)

Preheat the oven to 180°c. Sift together the flour, sugar and baking powder. Crush the cardamom pods to release the seeds. Remove the husks and grind the seeds in a pestle and mortar. Add to the dry ingredients.

Add the butter and rub into the dry ingredients to get a breadcrumb-like texture.

Make a well and add the egg, rosewater and some of the milk. Stir together until you get a firm dough, adding more milk as necessary.

Roll the dough out on to a floured surface. Use a 6cm cutter to cut out rounds and place on a greased baking tray. Brush with milk and cook for about 10 minutes or until golden and delicious (if you end up with a golden delicious, however, something’s gone wrong). Remove from the oven and enjoy hot with butter and jam, or take to work and wipe the smirks off your colleagues’ faces.

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One Comment leave one →
  1. 24, April, 2012 12:54 pm

    Love it!! xx

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