Scones are delicious plain, but no harm in spicing them up.

Preheat the oven to 220C
Rub the butter into the flour and sugar
Stir in the milk, rose water
Add the rest of the ingredients apart form the egg and combine, thoroughly
Roll out on a lightly floured surface to a 2cm thickness
Cut out rounds or cut with a knife into rectangles
Place on a tray lined with baking paper and brush the tops with the egg
Bake for 15-20 minutes (depending on their size) until golden and risen
Serve warm and ideally consume within 24 hours for maximum freshness
They can be frozen and kept for 3-4 months


  • 225g self raising flour
  • 55g unsalted butter
  • 25g demerara sugar
  • 150ml full fat milk
  • 1tsp baking powder
  • 1 teaspoon of rose water
  • 1 tablespoon of toasted desiccated coconut
  • 2 tablespoons roughly chopped pistachios
  • 1/2 teaspoon of powdered cinnamon
  • 1 egg, beaten with a pinch of salt