Romantic Rose Geranium Scones For A Garden Tea Party Recipes

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ROMANTIC ROSE-GERANIUM SCONES FOR A GARDEN TEA PARTY!

These delightfully fragrant rose-scented scones are wonderful for a garden tea party with friends! Lovely served warm, with butter and herb jelly. They freeze and reheat well, too. From my friend Virginia, owner of 'The Herboretum' herb farm here in the sunny California Wine Country.

Provided by BecR2400

Categories     Scones

Time 45m

Yield 36 scones, 36 serving(s)

Number Of Ingredients 10



Romantic Rose-Geranium Scones for a Garden Tea Party! image

Steps:

  • Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture.
  • Add remainder to flour mixture and blend until just mixed. Do not over-beat.
  • Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles.
  • Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar.
  • Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned.
  • While warm, serve with butter or herb jelly.
  • Cool leftovers and then store in a freezer bag. Reheat before serving.
  • Makes 3 dozen scones.

Nutrition Facts : Calories 65.8, Fat 2.6, SaturatedFat 1.5, Cholesterol 18, Sodium 94.5, Carbohydrate 9.3, Fiber 0.2, Sugar 2.8, Protein 1.4

2 1/4 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup loosely packed chopped rose-scented geranium leaves
1 (5 ounce) can evaporated milk
2 eggs, well beaten
cornmeal
pink rose petals or fresh edible flower, for decoration

SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM

Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 12-15

Number Of Ingredients 16



Summer berry cake with rose geranium cream image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
  • Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
  • Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
  • Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).

Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

325g butter , at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon , finely zested
250g plain yogurt
4 large eggs , at room temperature
375g self-raising flour
225g ground almonds
200g mascarpone
300ml double cream
1 tbsp lemon juice
icing sugar , to taste, plus extra for dusting
1-2 tsp rose geranium water or rose water, to taste (see tip, below)
800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
4 tbsp caster sugar
rose geranium flowers or other edible flowers

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