Raspberry-Rose Scones

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.

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

Ingredients

• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 6 tablespoons white sugar
• ½ cup heavy cream
• 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

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

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

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

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