Orange and Rose Water Scones

The new cooker arrived with much to do about nothing. Everything seems to be working fine. I decided to christen this new cooker with a batch of scones. Not just any scones, I made orange and rose water scones. They were tangy with just a hint of rose. Simply a reminder that spring is on the way. Perfect if you are looking for a break from all the Easter chocolate this weekend. I served them with cream and jam. Although rose jam or marmalade would have done very nicely, I only had rose apricot. Still they went down with great ease. 

Orange and Rose Water Scones   

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2 1/2 cups (625ml) of Unbleached Flour

2 teaspoons (10ml) baking powder

1/2 teaspoons (2ml) baking soda

1/2 teaspoon (2ml) of salt 

1 tablespoon (15ml) granulated sugar

1/2 cup (125ml) butter

2 eggs

1/2 cup (125ml) buttermilk or milk

1 tablespoon (15ml) rose water

grated rind of one orange

Preheat oven to 400ºF or 200ºC 

Combine all the dry ingredients together. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. In a smaller bowl whisk the eggs and milk together. You can grate the orange rind a head of time. Add the grated orange rind and rose water to the egg and milk mixture. Whisk to combine. 

Add the wet ingredients to the dry ingredients and stir gently with a spatula until moistened. Turn out on to a floured surface and knead just until dough holds together. Lightly pat dough to 2 cm thick and using a round cookie cutter cut into biscuit shapes. Place cut outs on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 12-15 minutes.