Raspberry Cream Scones with Rosewater Glaze

Name: Raspberry Cream Scones with Rosewater Glaze
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Ingredients: 0.75 cup powdered sugar; 2.25 teaspoon rosewater; 1.5 teaspoon lemon juice; 2 cup all-purpose flour; 3 tablespoon granulated sugar; 1 tablespoon baking powder; 0.5 teaspoon salt; 5 tablespoon cold unsalted butter, (cubed); 1 cup cold heavy cream; 1.5 cup fresh raspberries (1 pint)

8 servings

Start your day off with Raspberry Cream Scones with Rosewater Glaze! Buttery scones dotted with juicy raspberries, and drizzled with sweet rosewater glaze.

Ingredients

powdered sugar
¾ c
rosewater
2 ¼ tsp
lemon juice
1 ½ tsp
all-purpose flour
2 c
granulated sugar
3 tbsp
baking powder
1 tbsp
salt
½ tsp
cold unsalted butter
cubed
5 tbsp
cold heavy cream
1 c
fresh raspberries
1 pint
1 ½ c

Directions

To make the rosewater glaze:

1
Stir the powdered sugar, rosewater, and lemon juice together, cover, and set aside.

To make the raspberry cream scones:

1
Preheat the oven to 425 degrees F.
2
Combine the first 4 (dry) ingredients in a large bowl.
3
Cut the butter in with a pastry blender, until pea-sized pieces remain.
4
Stir in the heavy cream just until the mixture comes together into a ball.
5
Lightly flour the work surface and pat the dough into a rough rectangle shape, about 1/2″ thick.
6
Scatter the surface with raspberries and fold into thirds, like a letter.
7
Pat into a circular shape, and transfer to a parchment-lined baking sheet.
8
Score into 6 to 8 wedges with a sharp knife or bench scraper, and bake for 12-15 minutes, or until lightly golden.
9
Allow to cool and then drizzle with glaze.

Raspberry Cream Scones with Rosewater Glaze

27 min8 servings353 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!