Raspberry Scones
My sister Peg says to handle the dough gingerly, and as little as possible. When combining the scraps, push them together rather than kneading them to recombine. Serve the scones slightly warm or at room temperature with soft butter, whipped cream, and more raspberry jam. This recipe is adapted from Bon Appetit.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter (cold and cut in 1/2 inch pieces)
- 1 cup heavy cream (cold)
- 1/3 cup raspberry jam (with seeds)
- 1/4 teaspoon rose water
- 1/2 cup confectioners' sugar
- 2 tablespoons milk (any fat content)
- 1 drop rose water
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk the flour, sugar, baking powder, and salt.
- 3
Add the butter; rub in with your fingertips until the mixture resembles fine meal. Gradually add the cream, mixing just until dough comes together.
- 4
Turn the dough out onto a lightly floured work surface. Pat it to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out 4 scones. Gather the scraps and gently recombine them without kneading them. Pat the dough again to 1/2-inch thickness and cut out 2 more scones.
- 5
In a small bowl, stir the raspberry jam and rose water.
- 6
Use a floured, sharp knife to cut the unbaked scones horizontally. Start at the point of each heart and cut horizontally halfway through. Fill the cut scones with a generous teaspoon of jam (jam will show slightly at the edges, which is a good thing!).
- 7
Transfer the scones to the prepared baking sheet. Bake until golden, about 18 minutes. Transfer to a wire rack and cool until slightly warm.
- 8
In a small bowl mix the powdered sugar with two tablespoons of the milk and rose water in bowl. Add more liquid until the glaze is thick but spreadable. Spread glaze over scones in the shape of a heart with a spoon.