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Raspberry-Rose Scones

Raspberry-Rose Scones

Cost $6.5, save $10

  • 20 Min
  • 8 Servings
  • $6.5

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 🧂 6 tablespoons white sugar
    • 1 teaspoon baking powder
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon baking soda

  • Wet Ingredients

    • 🧈 1 stick unsalted butter, frozen
    • ½ cup heavy cream
    • 🥚 1 egg
    • 1 tablespoon rose water

  • Add-ins

    • 1 cup frozen raspberries
    • 🧂 2 tablespoons raspberry-flavored sugar

  • Topping

    • 2 tablespoons heavy cream, or as needed

STEPS

1

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

2

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

3

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.

4

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.

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.

6

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

7

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

NUTRIENTS

Per 1 serving

🔥

369

Calories

  • 5
    Protein
  • 45
    Carbs
  • 19
    Fats

💡 Use frozen raspberries for easier incorporation into the dough.Sprinkle dried rose petals over the baked scones for a beautiful presentation.Pair these scones with floral tea for a well-rounded flavor profile.