Raspberry-Rose Scones

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

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

3. Grate 1/3 butter into flour mixture using the large holes of a box grater; toss lightly with your fingertips until coated with flour. Repeat twice more with remaining 2/3 butter.

4. Beat 1/2 cup cream, egg, and rose water together in a small bowl with a fork; pour over 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 prepared baking sheet. Brush tops with 2 tablespoons cream; sprinkle with raspberry sugar.

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

Cook's 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. To freeze them, 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.