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
- all-purpose flour: 2 cups
- white sugar: 6 Tbsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- stick unsalted butter, frozen: 1 piece
- heavy cream: 0.5 cup
- egg: 1 piece
- rose water (such as Nielsen-Massey): 1 Tbsp
- frozen raspberries: 1 cup
- heavy cream: 2 Tbsp (or as needed)
- raspberry-flavored sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
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Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
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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.
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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.
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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.
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Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
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Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
