The raspberry and rose flavor combination is wonderful! I’ve used it in cookies and turnovers, and most recently I chose to incorporate both of them into a scone recipe. Together with a cup of flower tea, these are beautiful. To make a lovely presentation, scatter dried rose petals on top.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter, frozen
- ½ 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
- 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.
- 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.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 264 mg |
| Sugars | 16 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted delicious, but the recipe had some problems. The dough was almost impossible to shape, especially once I added the raspberries. My recommendations: – grate and chill the butter ahead of time. I think my scones spread out rather than up because the butter wasn’t cold enough – cut the raspberries into halves or quarters. The raspberry chunks were a bit too big – bake slightly longer than directed – I think 17 minutes was about right for me