White Chocolate Scones with Rose Butter

Ingredients:

• Self rising flour 2 cups
• Chopped chilled butter 30 gm
• Grated white chocolate 50 gm
• Milk ½ cup
• Water ½ cup

For Rose Butter:

• Chopped butter 100 gm
• Icing sugar 4 Tbsp
• Rose water ¼ Tsp
• Pink food colour 2 drops
•  Fresh rose petals 

Preheat the oven to 220° C. Grease and line a baking tray with butter paper. Add butter into the sifted flour and lightly mix it with finger tips. Stir along with the grated chocolate. Make a well in the centre of the flour and pour the milk-water mixture. Gently mix into a soft smooth dough. Do not over mix. Transfer it to lightly floured surface and knead it gently. Roll it into a 2 cm thick round. Cut it into small rounds using floured round cutter. Brush it with milk mixture and bake it for 8 to 10 mins until it sounds hollow when tapped with your finger. Cool it well. Beat the butter and powdered sugar till it turns creamy and then add colour and rose water to it. Serve the scones with rose butter and petals.

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