Golden Raisin Scones with Apricot, Plum and Rose Petal Jam

August 29, 2013

Author Notes:

This is a scone recipe from my grandmother, changed up a bit to include a sweet brush of milk and plump golden raisins. The jam recipe is something I threw together when I realized the plums on my tree were getting ripe and I had a few apricots and some dried rose petals lying around. It was my birthday and I wanted to bake something fun and memorable, and was quite delighted with the results.

Jesi Langdale

Serves: 8


Golden Raisin Scones

  • 6 tablespoons cold butter
  • 1 3/4 cups self rising flour
  • 1 tablespoon very fine sugar
  • 1 pinch salt
  • 6 tablespoons golden raisins
  • 1 egg, beaten lightly
  • 2 tablespoons milk

Apricot, Plum and Rose Petal Jam

  • 6 small yellow plums
  • 6 small apricots
  • 1/2 cup sugar
  • a generous sprinkling of dried rose petals
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
In This Recipe


Golden Raisin Scones

  1. Preheat the oven to 425°F. Grease your baking sheet and line it with parchment paper.
  2. Sift your flour, sugar and salt into a bowl and rub in the butter with your fingertips until the mix is something like breadcrumbs.
  3. Mix in the raisins and then add the egg and milk and stir with a wooden spoon until your dough is soft.
  4. Shape the dough into a ball, press it down onto the cookie sheet and then cut into triangles.
  5. Brush the top of the scones with milk and then bake for 8-10 minutes, until they're golden brown.

Apricot, Plum and Rose Petal Jam

  1. Peel, pit and chop the plums and apricots into small chunks.
  2. Put the plums and apricots into a pot, add the rose petals, sugar, lemon juice and vanilla extract.
  3. Bring it to a slight boil and then simmer, stirring occasionally. Cook down for about an hour.
  4. Fill jar, let cool to room temperature, then screw on lid and place in refrigerator.

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