These Blueberry Rose Scones are the perfect spring treat. They’re buttery, flaky, floral, and gorgeous topped with edible dried rose petals. Plus: learn how to host a tea party! This post is brought to you in collaboration with Whole Foods Market 365.
I have recently become obsessed with all things tea. My baker’s rack is overflowing with jars, bags, and tins of loose leaf tea in dozens of flavors and varieties. The waiter at our local teahouse knows my mom and I. I’ve sought out and purchased a gorgeous, floral English tea pot. And I’ve started hosting my own tea parties!
What is happening to me? Am I turning into a proper lady? Is this from watching too much Great British Bake Off?
To be completely honest with you: I did not care one bit for the royal wedding. Didn’t watch it, didn’t care to. I did, however, care greatly about afternoon tea and scones and an excuse to have said tea and scones.
To back up a bit, let’s discuss the local teahouse I was talking about. It is the most adorable place in the world, and I take everyone I can to it. The tea is fantastic (Chocolate Strawberry Saffron, be still my heart), but the scones are where it’s at. For Mother’s Day, they served white chocolate lavender scones and oh. my. Lavender is probably my favorite flavor in the entire world, so I of course loved them.
I rushed home and wanted to make my own. Immediately. But I decided to use rose instead, because how beautiful and spring-y do dried rose petals look?
I tend to enjoy pairing anything floral with blueberry (see: Blueberry Lavender Prosecco Mimosas).
Rose pairs beautifully with juicy, plump blueberries. And blueberry may just be in my top 3 favorite types of scones.
Hence: Blueberry Rose Scones.
They’re tender, sweet, fruity, floral, buttery, flaky, and delightful with tea.
Plus, scones are SO easy to make, guys. Do not be intimidated. You need a bowl, and a $5 pastry cutter (or a fork!). Cut in the butter, mix in the cream, flatten into a disk, cut into triangles. Done.
And people will oooh and aaah and be like, “you made scones?!” You bet I did.
Just please, please do not: over-mix the butter or the dough. And please, please do: use very cold butter, and serve the scones fresh the day of.
So, we’ve got our Blueberry Rose Scones. Let’s have a tea party, y’all….