Raspberry Cream Scones with Rosewater Glaze
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins

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

Course: Breakfast, Brunch
Cuisine: American
Keyword: raspberry, rose, rosewater, scones
Servings: 8
Calories: 353 kcal
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.

Recipe Video

Recipe Notes

Recipe adapted from America’s Test Kitchen Cookbook.

©Baking a Moment

Nutrition Facts
Raspberry Cream Scones with Rosewater Glaze
Amount Per Serving
Calories 353 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 59mg 20%
Sodium 160mg 7%
Potassium 241mg 7%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 16g
Protein 4g 8%
Vitamin A 13.3%
Vitamin C 7.8%
Calcium 9.7%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.