Name: Raspberry-Rose Scones
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: All-purpose flour - 2 cups; White sugar - 6 tablespoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; Unsalted butter, frozen - 1 stick; Heavy cream - ½ cup; Egg - 1; Rose water (such as Nielsen-Massey) - 1 tablespoon; Frozen Raspberries - 1 cup; Heavy cream, or as needed - 2 tablespoons; Raspberry-flavored sugar - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Rose Scones

1. All-purpose flour - 2 cups

2. White sugar - 6 tablespoons

3. Baking powder - 1 teaspoon

4. Salt - ½ teaspoon

5. Baking soda - ¼ teaspoon

6. Unsalted butter, frozen - 1 stick

7. Heavy cream - ½ cup

8. Egg - 1

9. Rose water (such as Nielsen-Massey) - 1 tablespoon

10. Frozen Raspberries - 1 cup

11. Heavy cream, or as needed - 2 tablespoons

12. Raspberry-flavored sugar - 2 tablespoons

How to cook deliciously - Raspberry-Rose Scones

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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

7. Stage

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