Raspberry-Rose Scones recipe

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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

Nutrition Info

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
servingSize: -
sodium: 264 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.

  2. Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.

  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.

  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.

  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.

  6. Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.

  7. Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Recipe Yield

8 scones

Recipe Note

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.

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