RASPBERRY-ROSE SCONES

Raspberry-Rose Scones image

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.

Provided by LauraF

Categories Bread Quick Bread Recipes Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g