Scotney's rhubarb, orange and rosewater scones

If you enjoyed July's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some preserve from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney rhubarb, orange and rosewater scone July
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • 500g Fresh rhubarb
  • 2.5g Baking powder
  • 3 oranges (zest and juice)
  • 3 drops of rose extract 
  • 150g Icing sugar


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs
  2. Prepare the rhubarb by washing, trimming the ends and cut into small cubes about 1.5cm then add to the scone mix
  3. Add the zest and 2/3rds of the orange juice to the mix along with the baking powder and 2 drops of the rose extract
  4. Add the milk to the scone mix to form a firm dough ball
  5. Remove from the bowl and place on a floured surface
  6. Roll out to the thickness of your cutter and cut your scones
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  8. Whilst the scones are cooking, whisk together the icing sugar, orange juice and remaining rose extract until you reach a smooth consistency. Add cold water if needed
  9. Once the scones have cooled, use a piping bag or spoon to drizzle on top.