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1
Preheat the oven to 425u00b0F. Grease your baking sheet and line it with parchment paper.
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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.
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3
Mix in the raisins and then add the egg and milk and stir with a wooden spoon until your dough is soft.
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4
Shape the dough into a ball, press it down onto the cookie sheet and then cut into triangles.
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5
Brush the top of the scones with milk and then bake for 8-10 minutes, until they're golden brown.
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6
Peel, pit and chop the plums and apricots into small chunks.
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7
Put the plums and apricots into a pot, add the rose petals, sugar, lemon juice and vanilla extract.
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8
Bring it to a slight boil and then simmer, stirring occasionally. Cook down for about an hour.
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9
Fill jar, let cool to room temperature, then screw on lid and place in refrigerator.
