The scones are inspired by the vivid and overpowering presence of the blood-red rhododendrons that greet visitors upon arriving at Manderley. These scones evoke the lush, almost oppressive beauty of the famous gardens.
Preheat oven to 400°F (200°C).
In a large bowl, mix the flour, sugar, baking powder, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in milk, rose petals, and vanilla extract until just combined.
Turn dough onto a floured surface and knead briefly.
Roll out to 1/2 inch thick and cut into rounds.
Place on a baking sheet and bake for 20-25 minutes until golden.