Raspberry-Rose Scones

In this raspberry-rose scones recipe, rose water adds a lovely flavor to these tender scones. You'll want to serve the scones warm with a cup of tea.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 369 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon baking powder
• 6 tablespoons white sugar
• 1 cup frozen raspberries
• 1 stick unsalted butter, frozen
• 1 tablespoon rose water (such as Nielsen-Massey)
• 2 tablespoons heavy cream, or as needed
• 2 tablespoons raspberry-flavored sugar
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.5 cup heavy cream

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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