Raspberry-Rose Scones Popular Recipes

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Raspberry-Rose Scones

"I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation."

Ingredients :

• 2 cups all-purpose flour
• 6 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter, frozen
• 1/2 cup heavy cream
• 1 egg
• 1 tablespoon rose water (such as Nielsen-Massey)
• 1 cup frozen raspberries
• 2 tablespoons heavy cream, or as needed
• 2 tablespoons raspberry-flavored sugar

Instructions :

Prep : 25M	Cook : 8M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
• Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
• Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Notes :

• If you don't have or can't find raspberry-flavored sugar, turbinado works well.
• The Nielsen-Massey brand of rose water is quite different from the more traditional Middle Eastern rose water. I wouldn't swap the two.
• Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. You may need to add a few minutes to the baking time.

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