Method

• 1.
  For the rose cream, combine cream, vanilla seeds and geranium leaves in a bowl. Cover and chill overnight to infuse. (If using rosewater, there’s no need to infuse overnight.) Strain, add sugar and whisk to soft peaks. Cover and chill until needed.
• 2.
  Preheat oven to 200°c. Combine fruit, 1/2 cup (110g) sugar, 1/4 cup (35g) flour, zest, juice and a pinch of salt. Pour the fruit into a 23 x 30cm baking dish, then bake for 8 minutes or until fruit softens.
• 3.
  Meanwhile, place baking powder, remaining 2 1/2 cups flour and 2 teaspoons salt in a large bowl, then mix with a fork to combine. Add the butter and, working quickly, lightly rub the butter and flour together with your fingertips until half the butter is coarsely blended and the rest is in large pieces. Make a well in the centre, then pour in the thickened cream and 1/2 cup (125ml) milk. Stir briefly until dough just comes together (it’ll still be a bit soft and sticky). Turn dough out onto a floured surface, and with floured hands, knead quickly 8-10 times until smooth (don’t overwork the mixture). Gently flatten to an even disc and, using a floured rolling pin, roll out to 1.5cm thick. With a floured fork, pierce dough all the way through at 2cm intervals (this allows steam to escape). Flour a 5cm scone cutter, then cut about 25 rounds from the dough (bringing the offcuts together to make the last few).
• 4.
  Remove the dish from the oven. Brush the biscuit tops with the remaining milk and sprinkle lightly with remaining 1/4 cup sugar. Top fruit with biscuits and return dish to oven for 40 minutes or until biscuits are golden and fruit is bubbling. cool slightly, then serve warm with rose cream.