Raspberry Cream Scones with Rosewater Glaze
Start your day off with Raspberry Cream Scones with Rosewater Glaze! Buttery scones dotted with juicy raspberries, and drizzled with sweet rosewater glaze.
*This post originally published on June 25, 2013. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. And I added a video! Everything else is exactly the same as it ever was! Hopefully you’ll enjoy this recipe as much as my family and I do.*
I love blogging.
Can you tell I love blogging? It took a while before it all kind of came together in my head. Like, okay… I get to make food. Of course, one of my favorite things ever to do! Oh, and learn about photography, a whole new artistic medium. I love a good challenge! And share stories through writing. I can get into that! Organize it artfully for display? So. Fun. And the kicker? I get to connect with so many cool people who I have so much in common with!
This might be the biggest, and nicest, surprise about the whole business. I’m sure, if you’ve looked at many of my posts, you’ve noted that I am a bit of a nerd. It’s okay, I embrace it. IMHO, a “nerdy,” is just another word for “passionate.” I’m SUPER nerdy about eating well and creating. Mr. Allie is the biggest Philadelphia sports nerd ever. My 6-year old son, C, is a major Ninjago nerd (at the moment), and my other son, H (age 4), nerds out big time over fire trucks. We are all nerdy in one way or another. And if you aren’t, then I’m going out on a limb to say you’re probably pretty boring.
It wasn’t until I started blogging though, that I started to feel like maybe I’m not the only wackadoo food-nerd out there. When I talk to some of my friends and family about my passion, they tend react one of two ways:
- Incredulous, that anyone bothers to take the time and effort to dream up/bake/photograph/blog about it, or
- Glazed over, completely uninterested.
So, it’s kinda awesome when you suddenly discover there’s this whole virtual community of like-minded people out there! And some of them are actually interested in what you’re doing! And they give you the sweetest, most encouraging feedback! And (maybe best of all), they inspire you!
When I find a blog I really like, I tend to “marathon-read” it. Just go through post after post after post, back in time, like I’m reading a book. Back in April, Saveur announced their Best Food Blog Awards for 2013, and this list has kept me glued to my Kindle Fire every night until waaaay past my bedtime.
My current favorite is Desserts for Breakfast, a finalist for Best Baking and Desserts Blog. Stephanie had the once-in-a-lifetime opportunity to dine at the legendary French Laundry in Yountville, CA, and her visit there inspired this recipe. She waxes poetic about the delicately floral, sweet summer pairing of fresh raspberries with rosewater, and so, when blessed with four pints of utterly gorgeous raspberries from Linvilla Orchards, at the peak of their season, of course my memory bank flipped right to that page.
I’m so glad I payed attention to Stephanie, because she is sooooo right. Raspberries and rosewater are a match made in heaven. The berries are bursting with tart, juicy pink sunshine, and the rosewater chimes in with it’s petal-soft backnote. The whole business is unified by the most buttery, tender scone, and paired with a tall glass of iced coffee…
…you’ve got yourself one incredible breakfast-on-the-go to nerd out on.
More great breakfast recipes on my “Breakfast/Brunch Recipes” Pinterest board!
Raspberry Cream Scones with Rosewater Glaze
- 3/4 cup (90 g) powdered sugar
- 2 1/4 teaspoons (2.25 teaspoons) rosewater
- 1 1/2 teaspoons (1.5 teaspoons) lemon juice
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon (0.5 teaspoon) salt
- 5 tablespoons (73.93 g) cold unsalted butter,, cubed
- 1 cup (238 g) cold heavy cream
- 1 1/2 cups (180 g) fresh raspberries, (1 pint)
To make the rosewater glaze:
- Stir the powdered sugar, rosewater, and lemon juice together, cover, and set aside.
To make the raspberry cream scones:
- Preheat the oven to 425 degrees F.
- Combine the first 4 (dry) ingredients in a large bowl.
- Cut the butter in with a pastry blender, until pea-sized pieces remain.
- Stir in the heavy cream just until the mixture comes together into a ball.
- Lightly flour the work surface and pat the dough into a rough rectangle shape, about 1/2″ thick.
- Scatter the surface with raspberries and fold into thirds, like a letter.
- Pat into a circular shape, and transfer to a parchment-lined baking sheet.
- Score into 6 to 8 wedges with a sharp knife or bench scraper, and bake for 12-15 minutes, or until lightly golden.
- Allow to cool and then drizzle with glaze.