Recipes

Milla Bush Tonic Apple, Ginger & Rosella Scones

• Three cups of SR flour (sieving not required - hoorah!)
• 2 teaspoons of baking powder
• 300ml cream
• Rosella flowers in syrup jar - or you can substitute with a tablespoon of cranberries
• 300ml Apple, Ginger & Rosella Milla Bush Tonic (No added sugar)

Add Ins/Ons and thereabouts:
Chop up some Rosellas (you only need one Rosella flower per batch), or chuck in a tablespoon of cranberries

(Note: We have found in this recipe that the cranberries give a better natural sweetness more than the rosellas, however the rosellas chopped roughly give a funky shaped fruit in your scone).

Method:
Preheat oven to 250 degrees (yes, HOT HOT HOT!!).

Pour the cream over the flour, then pop in the fruit (if required), hurl in two generous teaspoons of baking powder, and then pour over the 300ml of sparkling Apple, Ginger & Rosella Milla Bush Tonic.

Important: Fold the mixture with a normal plain cutlery knife - plain as the nose on your face. Tip the ingredients onto a floured board, then sprinkle a little bit more flour over the top.

Knead a little, and flatten gently until approx. 2 inches thick. Dip your scone cutter into the mixture and then cut scones with your scone cutter. Place onto baking paper on a flat oven tray. Brush the top of each scone with full cream milk.

Cook scones for 15-20 minutes until golden brown. Put on wire rack and cover with a tea towel until cool - traditionally you would 'roll' them (ie. wrap them up) in a tea towel and let them cool - this has been known to keep the moisture in the scones.

To serve:
Try your scones with some Rosella jam for a bit of a difference from the usual strawberry.


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