Put a sexy new twist on an old favourite.
Apple, ginger and rosella cordial scones
• 2 tsp of baking powder
• 1 jar of rosella flowers in syrup - or you can substitute with a tablespoon of cranberries
(Note: We have found in this recipe that the cranberries give a better natural sweetness more than the rosellas, however the rosellas chopped roughly give a funky shaped fruit in your scone).
Pour the cream over the flour, then pop in the fruit (if required), two generous teaspoons of baking powder, then pour over the 240ml of water and 60ml of Milla Cordial's Apple, Ginger & Rosella Cordial.
Important: Fold the mixture with a normal plain cutlery knife - plain as the nose on your face. Tip the ingredients onto a floured board, then sprinkle a little bit more flour over the top.
Knead a little and flatten gently until approximately 6cm thick. Dip your scone cutter into the mixture and then cut scones with your scone cutter. Place onto baking paper on a flat oven tray. Brush the top of each scone with full-cream milk.
Cook scones for 15-20 minutes until golden brown. Put on wire rack and cover with a tea towel until cool - traditionally you would 'roll' them (ie. wrap them up) in a tea towel and let them cool - this has been known to keep the moisture in the scones.