So to play it safe, I followed the recipe, but when it came to spicing things up, I set my creativity in motion and flavoured these delicately sweet scones with rosewater, white tea and light agave syrup.
Place them on a baking tray (which you will have covered in parchment paper & sprinkled with olive oil) and bake for 20 minutes @ 180 degrees Celsius till they become golden.
|scone sandwich with lemon curd|
|"coffee and gooseberry preserve scone, yum" :))|
|perfect, beautiful, vintage & adorable|
I fell in love with scones on my recent trip to Ireland. You know, we don't have scones in Romania. We don't have lemon curd either and "tea time" is not an institution. It's a pity because I think we are missing out on life's little great pleasures. Now that I have learned how to make scones, I am going to make the most of it and treasure each one with a cup of tea, coffee or just plain simple.
|lunch overlooking Killary Lake|
|"what is strange is wonderful"|
|"the luck of the Irish" :)|
|organic preserves on sale|
|an inviting sign|
|traditional brown scone with Irish butter|
|IN LOVE *I wanted to buy everything on these shelves*|
|beautiful girly & romantic aprons|
|gluten free lemon cupcake with lemon frosting|
|raspberry almond tart - DELICIOUS|