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.
Servings: 8
Calories: 353kcal
Ingredients
- 3/4 cup powdered sugar
- 2 1/4 teaspoons rosewater
- 1 1/2 teaspoons lemon juice
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
- 1 cup cold heavy cream
- 1 1/2 cups fresh raspberries (1 pint)
Instructions
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.
Video
Notes
Recipe adapted from America’s Test Kitchen Cookbook.
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Nutrition
Calories: 353kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 160mg | Potassium: 241mg | Fiber: 2g | Sugar: 16g | Vitamin A: 665IU | Vitamin C: 6.4mg | Calcium: 97mg | Iron: 1.7mg