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
Directions
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.
Cook’s Notes:
If you don't have or can't find raspberry-flavored sugar, turbinado works well.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 369 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat12g | 59% |
Cholesterol79mg | 26% |
Sodium264mg | 11% |
Total Carbohydrate45g | 16% |
Dietary Fiber2g | 8% |
Total Sugars16g | |
Protein5g | |
Vitamin C5mg | 27% |
Calcium62mg | 5% |
Iron2mg | 10% |
Potassium95mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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