I can’t think of a better scone to celebrate Valentines Day brunch with than this beauty right here! When I sank my teeth into my first bite, I couldn’t stop the Mmmmmm’s from happening! I just kept saying it with disbelief that something could be THIS GOOD! These are decadent and so moist! The tart raspberry with the smooth rose flavor is the PERFECT combination and the finishing touch of the lemon glaze takes these scones to another level! Serve them up for brunch and your guests won’t stop talking about them!
Raspberry Rose Scones
8
servings30
minutes20
minutesIngredients
3/4 cup 3/4 Heavy Cream
1 Tbsp 1 Dried Rose Petals
1 cup 1 Raspberries
1 Tbsp 1 Rose water
1 1 Egg
2 cups 2 All Purpose Flour + more for dusting
1/2 cup 1/2 Butter
1/3 cup 1/3 Sugar
1 Tbsp 1 Baking Powder
1/2 tsp 1/2 Salt
1 cup 1 Powdered Sugar
3-4 Tbsp 3-4 Fresh squeezed lemon juice
Zest of 1 lemon
Directions
- In a small sauce pot, simmer heavy cream and rose petals for 5 minutes. Remove from heat and steep for 30 minutes to infuse rose flavor and cool the cream. Once cooled, strain rose petals from cream.
- While the cream is cooling, mix together flour, sugar, baking powder and salt.
- Cut stick of cold unsalted butter into small cubes and cut in with pastry blender until the butter turns to the size of peas. Add raspberries to flour mixture and toss
- Add beaten egg to cooled, infused cream and add rose water. Whisk all together. Carefully combine wet ingredients and dry ingredients with a spatula.
- Turn dough out onto a lightly floured surface and carefully press into an 8″ circle.
- Cut into 8 wedges and place on a parchment lined baking sheet.
- Brush with cream and sprinkle with granulated sugar.
- Bake in a preheated 400 degree oven for 20-25 minutes.
- While scones are baking, whisk together powdered sugar, lemon juice and zest to form a glaze.
- While scones are cooling, drizzle with glaze and enjoy!
Recipe Video
Notes
- You may substitute frozen raspberries for fresh if needed
- If you are not a fan of rose, it’s easy to omit that and enjoy the raspberry scones sans rose. Just don’t infuse your heavy cream, leave out the rosewater and you’re in business!
Sorry but this recipe turned into a complete goopy mess! The raspberries all broke up and the dough just was so sticky I had to keep adding flour and I’m sure I just wasted my time and my ingredients. I was so hoping it would turn out like yours 😢.
I’m so sorry to hear it didn’t work for you. I did have to add extra flour while I was pressing out the dough myself but not too much. If you wanted to try this again, use frozen raspberries instead of fresh to make it easier while you’re mixing the dough and pressing it out. 😊 I appreciate hearing your feedback.