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.
Oh my gosh! These are so good!! Some mornings you just need to skip the gym, make a latte and a batch of these scones and call it self care!!! That’s what I did on this rainy Southern California morning and it was so worth it! These scones are so light, flaky and delicious! I will definitely be making these again! Thanks so much for the recipes!
I have made these scones a dozen times with excellent results! Everyone and I mean everyone loves them! The rosewater glaze makes them extra special! It is worth it to purchase the rosewater flavoring. It is the glaze that sends these scones over to the other side of amazing!!!
Yay! So happy you like the recipe. It’s definitely one of my favorites too! Thanks so much for the 5-star rating!
Such pretty scones! I love scones, i could eat them every day.
The glaze sounds amazing!!
Ha ha- love the bit about the nerds. I am a total nerd. Gorgeous new photos Allie!
These are so perfect for bridal showers!!
Great way to end the video! You’re SO pretty!
Thank you so much!
1 Tbsp.of baking powder seams like a large amount for 2 cups of flour. I don’t like the taste of it if it’s too strong in biscuits. I have been looking for a good scone recipe and haven’t been able to find one I am happy with. I’m kind of picky!!!
I hope you like this one Penny! My brother-in-law told me it was the best scone he had ever had!
These scones look so delicious!!
Thank you HJ! We really enjoyed them!
Hi Alli!! love the scons!! question, don’t have fresh rasberrys here yet, can I replace with strawberrys or rasberry jam? Thanks so much!!
Hi Martha! Absolutely, I can’t imagine any reason why that wouldn’t work. And it sounds so delicious too. Hope you enjoy!
WOW! These are amazing, your tutorial is great and your photography is outstanding! We would love to have you link this or any of your posts to our Saturday Show Us How You Rock Link Party. It starts Fridays at 6pm and ends the following Thursday at 10pm, hope to see you there!
Thank you so much, Tracy! I’m so flattered. I would love to link up with you! Thanks for inviting me!
What a delicious recipe, they look so fresh and summery. I’m about to subscribe to your lovely blog. I found your recipe on I’m Lovin It.
Thank you so much for stopping by Laura, and for subscribing! I hope you enjoy!
Your scones look so delicious and your photos are stunning!
Thank you, Sue! I really did love these scones. The cream just makes them so moist and light, and the rose gives them a little special twist. Thanks for complimenting my photos, that’s something I’m always struggling with! xoxo
These sound amazing….I love raspberries! You pics are gorgeous! Hope you have a great weekend!
Thanks for the sweet compliment, Liz! I’m always struggling with the photos so it’s nice to hear I maybe did something right, lol! You enjoy your weekend as well ;).
Ummm…GORGEOUS! I just picked TONS of raspberries today and this looks like the perfect way to use them 🙂 Pinned!
Trish! You are so sweet to always comment on my posts! <3 <3 <3
I love scones! I’m a bit scared of rose water though. Once I tried a candy that tasted like perfume 🙁 I’ll buy some rosewater and leave it there in my cupboard for the day I feel brave enough 😉
I love scones too! They always seem so special but yet they’re every bit as portable as a granola bar. If you aren’t a fan of rosewater you could always substitute all lemon juice, or water, or just cut the amount of rosewater down a little. The glaze does have a pronounced flavor, but I thought it was balanced out by the buttery-ness of the scone. 🙂
Congratulations on your new blog – it’s just beautiful!
Thank you so much, Susan! Lisa from Sweet2EatBaking.com designed it for me. I’m having lots of fun with it! Thanks for the sweet comment.
These look amazing! Can I use cherries or blueberries I stead though?
Of course! Use anything you’d like.
I love a good scone, especially with my morning coffee. This definitely looks and sounds like a winner. Thanks for sharing 🙂
I know, aren’t they the best? So special…! Take care, Eric!