Description
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.
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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8