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Stack of orange rosewater scones in front of a white brick wall.

Orange Rosewater Scones

These orange rosewater scones have just enough citrus and rose to flavor them, and they're even better with a spoonful of strawberry chia compote.
Course Breakfast, Brunch
Cuisine British
Keyword berries, breakfast, brunch, carbs, citrus, fruit, nut-free, orange zest, oranges, rosewater, scones, snacks, strawberries, vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 16 scones
Calories 126 kcal

Ingredients

Orange Rosewater Scones

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter cold and cubed
  • 2 large eggs
  • ½ cup whole milk
  • ½ teaspoon rosewater
  • 1 teaspoon grated orange zest
  • coarse sugar for sprinkling

Strawberry Chia Compote

  • 1 cup chopped strawberries
  • 1 tablespoon orange juice
  • 1 tablespoon chia seeds

Instructions

Orange Rosewater Scones

  1. Mix dry ingredients. Cut in butter.
  2. Combine 1 egg, the milk, rosewater and orange zest; add to dry ingredients and mix just until combined.
  3. Knead just until it comes together.
  4. Divide in half and shape each into a ball. Place on a parchment-lined baking sheet. Roll each into a 6-inch circle and cut into 8 wedges.
  5. Beat the remaining egg, and brush onto the scones. Sprinkle with coarse sugar.
  6. Bake at 425F for 10 to 12 minutes or until golden brown.

Strawberry Chia Compote

  1. Mash up the strawberries coarsely, then stir in the orange juice and chia seeds. Let sit until the compote has thickened slightly and the chia seeds are plump.