So anyone that’s been following my blog for awhile probably knows by now that I don’t typically make the same old things all of the time. My scones recipe is one of the few that I’ve gone back to again and again. I’ve been wanting to make scones again for awhile but could not settle on a flavor combo. And then inspiration struck. Red rose scones. Yes! And bonus, they would be such a fun idea for Mother’s Day! You can take a peek at my other mother’s day creations here.
Per usual, I used superfood powders to add the color. For these I just used beet powder. In the pics they don’t appear to have much color to them but in person they did have a light pink/red tint to them. My phone just seemed to have a hard time picking it up in the lighting.
I also took the liberty of taking step by step pictures of the rose making process. It’s actually not that hard once you get it down. You simply roll out the dough to 1/4 inch thickness then cut out 48 small circles with a cookie cutter. Overlap 4 of the circles as seen here…
Then carefully roll them up into a tube…
Then cut in half…
and voila! Roses! You can also apply this idea to your favorite bread recipe or a sugar cookie recipe.
Once they are all ready to go, put them in cupcake liners so they hold their shape as they bake.
and easy peasy, a bouquet of roses!
I am really happy with how these turned out. and bonus – they pair really well with your morning coffee or tea! But I definitely think I need to try a rainbow rose version next 😉
Red roses scones – makes 12
⁃ 1 cup whole wheat flour
⁃ 1/2 cup @kodiakcakes buttermilk pancake mix or 1/2 cup whole wheat flour
⁃ 1 tbsp beet powder
⁃ 1 tsp baking powder
⁃ Pinch salt
⁃ 2 tbsp butter
⁃ 5.3 oz plain Greek yogurt
⁃ 3 tbsp honey
Preheat oven to 425 degree f and line a cupcake tin with 12 cupcake liners. Set aside. In a food processor blend flour with kodiak cakes, beet powder, baking powder, and salt. Add butter then blend until butter is evenly distributed. Add yogurt and honey and blend until mixture forms into a ball. Line your work surface with cling wrap then add your scone dough, and top with another piece of cling wrap. Roll out dough to 1/4 in thickness then use a small cookie cutter to cut out round shapes. You should try and aim for 48. Once you have all your rounds, line up four, making sure that they’re partly overlapping. Starting from the bottom, slowly roll them up into a log. Gently press together then use a serrated knife to cut them in half. You should get 2 roses. Repeat with remaining rounds. Place In cupcake liners then baker for about 10-12 minutes or until baked. Let cool and enjoy.