Hello, and welcome to Colin's Time to Bake. 

The online baking show, where every week is a new adventure.

Rose Jam Bubbleroon Scones

Baking the Lush Products

I have already remade some of the Lush Cosmetics products, some successful... one not so much. This week, I have decided that I was going to remake the Rose Jam Bubbleroons that give deliciously soft bubbles in the bath, and turn them into scones to make delicious flavours in your mouth. I also made some home made Rose Jam for the first time. So let's get started. 


Ingredients

Rose Jam

8 Roses (just the petals)

360ml Water

400g Jam Sugar (small berry with pectin is best)

3tbsp Lemon Juice

2 tsp Rose Water

Scones

400g Self Raising Flour

60g Caster Sugar

65g Vegan/soy Butter

195ml of Soy Milk

Red/Pink food colouring

1 1/2 tsp Rose Water


Method

Scones

Pre-heat your oven on to 175ºC

In a large bowl, mix together 400g of Self Raising Flour and 65g of caster sugar. Add 65g of soy butter a little at a time, making sure to rub the mix in between your finger and thumbs. This will create a crumb like consistency. 

Take 195ml of soy milk and add some food colouring until it becomes a bright pink colour. Make sure its a little brighter than you want the scones to be, as it will dilute in the mix. 

Pour the soy milk bit at a time into the crumb mixture, making sure to fully mix with your hands. Add 1 & 1/2 tsp of rose water for flavour. 

When the mix has become a loose dough, tip onto the counter, add some flour so it doesn't stick. Then flatten to 3/4 of an inch thick. Then, using a 4cm cutter, cut out as many scones as you can. This recipe should make around 15-16. 

Pop into the oven on a lined baking tray for 10-15 minutes. Take out, leave to cool on a wire rack. Eat warm or cold with rose jam (or any jam, they taste delicious with any jam really). 

 

Rose Jam

 

Get 8 roses, take off all the petals.

Take a medium pan, and add 360ml of water, throw in your rose petals and simmer for around 10 minutes. Add 400g of jam sugar (the one for strawberries is best, make sure it has pectin)

Stir until the sugar has dissolved and simmer for another 2 minutes. 

Add 3 tbsp of lemon juice and 2 tsp of rose water. Bring to the boil, then simmer for 10-15 minutes until the jam solidifies on a cold plate. A great way to test if it is ready is to put a plate in the fridge before you begin, then take out when its time to test. Drop some jam on the plate, and if it is ready, it will solidify. 

Sieve out the petals and leave to cool completely before spreading over your delicious Rose Scones. 

And TA DA! Rose Jam Bubbleroon Scones. You may think, why didn't you make macaroons? I don't like macaroons… so… thats why. But I do love me some Jam and scones. 

Thank you very much and I'll see you soon



Gin and Tonic Vegan Cupcakes

Hidden Hearts Cake