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Raspberry-Rose Scones

4

45 min

Raspberry-Rose Scones

Raspberry-Rose Scones Photo 1

Time

45 min

Serving

8 persons

Calories

369

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
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

  • all-purpose flour: 2 cups
  • white sugar: 6 Tbsp
  • baking powder: 1 tsp
  • salt: 0.5 tsp
  • baking soda: 0.25 tsp
  • stick unsalted butter, frozen: 1 piece
  • heavy cream: 0.5 cup
  • egg: 1 piece
  • rose water (such as Nielsen-Massey): 1 Tbsp
  • frozen raspberries: 1 cup
  • heavy cream: 2 Tbsp (or as needed)
  • raspberry-flavored sugar: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
    Raspberry-Rose Scones Photo 2
  2. Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
    Raspberry-Rose Scones Photo 3
  3. 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.
    Raspberry-Rose Scones Photo 4
  4. 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.
    Raspberry-Rose Scones Photo 5
  5. 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.
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  6. Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
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  7. Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
    Raspberry-Rose Scones Photo 8

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