Serve with clotted cream and homemade jam for a delicious alternative to a traditional scone recipe!
This recipe will make 15 scones
Preparation time: 20 minutes, Cooking time: 12 minutes.
350g self-raising flour, plus extra for dusting
85g cold butter, cut into small cubes
3tbsp caster sugar
1tsp vanilla bean paste (or vanilla essence)
1 egg, beaten
30g flame raisins
10g dried hibiscus flowers
bee pollen, small amount for sprinkling
Pre-heat your oven to 200°C and line a baking tray with greaseproof paper.
In a food processor combine the flour, salt, sugar and butter. Blend until an even breadcrumb consistency forms. Then transfer the mixture to a mixing bowl.
Next, add the vanilla, raisins and hibiscus (keeping back some hibiscus for sprinkling).
Pour in half of the milk and mix well. Gradually add in the rest of the milk and mix until combined.
Dust a clean surface with flour and turn your mixture out of the bowl. With floured hands, gently bring together the mixture ensuring the filling is evenly distributed.
Using a rolling pin, roll the dough out to around 3cm thick. Using a cutter (the shape doesn't matter too much, I used a 6cm diameter circle to get 15 scones) carefully cut out your scones and place them onto your lined baking tray.
With your beaten egg, egg wash the top of each scone and sprinkle on top the remaining hibiscus and bee pollen.
Place in the oven and bake for 12 minutes, until golden brown. Allow your scones to cool naturally on a wire rack - this will stop them from becoming doughy as they rest.