Mini White Chocolate Rose Scones Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.Cut in the butter until the mixture resembles coarse crumbs. Stir in the white chocolate chips and dried rose petals.
• STEP 4.In a separate bowl, whisk together the milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
• STEP 5.Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a 1-inch thick circle and cut out mini scones using a round cookie cutter.
• STEP 6.Place the scones onto the prepared baking sheet and brush the tops with milk. Bake for 12-15 minutes or until golden brown.
• STEP 7.Allow the scones to cool slightly before serving. Enjoy!

Cooking Tips

• Make sure the butter is cold and cut into small pieces for the best texture.
• Do not overmix the dough, as this can result in tough scones.
• Feel free to add additional mix-ins such as dried cranberries or chopped nuts.
• Serve the scones with clotted cream and jam for a traditional English tea experience.

Storage and Serving

• Store the scones in an airtight container at room temperature for up to 3 days.
• To reheat, place the scones in a preheated oven at 350��F for 5-10 minutes.
• Serve the scones with a cup of tea or coffee for a delicious breakfast or snack.