These cardamom scones are a twist on traditional Scottish scones. I wanted to create something unusual for afternoon tea.

For these scones, I used a very simple recipe from Scottish at heart but added my own twist by sprinkling cardamom powder in the mixture.

To complement the scones, I made a rose and raspberry jam. There wasn’t a particular recipe that I used, it was mainly trial and error!

Cardamom scones:

Ingredients:

• 1 cup self-raising flour
• 1/4 cup butter
• 2/3 cup milk
• 1 tsp baking powder
• 1 tbsp cardamom powder
• 2 tbsp sugar

Method:

1. Pre heat oven to 220C
2. Add all the dry ingredients to a bowl and mix.
3. Rub butter into the flour mixture until it resembles breadcrumbs.
4. Add milk and knead until it becomes a soft dough ball.
5. Roll the dough out until its half an inch thick and cut out circles using a cookie cutter.
6. Place scones onto grease-proof paper on a baking tray.
7. Brush scones with egg wash and put in the oven until golden brown and risen- roughly 10 minutes.

Rose and raspberry jam

Ingredients

• 1 cup dried rose petals
• 2 cups raspberrries
• 1 cup water
• 6 tbsp jam sugar

Method

1. Add dried rose petals and raspberries to a large pot with the water and let it boil.
2. Once it begins to boil, add in jam sugar (you can also use caster sugar and a sachet of pectin.)
3. Cook for 20 minutes or until most of the water evaporates and the mixture starts to thicken.
4. Sterilise a jar with boiling water.
5. Pour the jam into the jar and let it cool. Once it has cooled, refrigerate it.

Serve scones and jam together with a big dollop of clotted cream! Mmmmm