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.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Stir the powdered sugar, rosewater, and lemon juice together, cover, and set aside.
- 2
Preheat the oven to 425 degrees F.
- 3
Combine the first 4 (dry) ingredients in a large bowl.
- 4
Cut the butter in with a pastry blender, until pea-sized pieces remain.
- 5
Stir in the heavy cream just until the mixture comes together into a ball.
- 6
Lightly flour the work surface and pat the dough into a rough rectangle shape, about 1/2″ thick.
- 7
Scatter the surface with raspberries and fold into thirds, like a letter.
- 8
Pat into a circular shape, and transfer to a parchment-lined baking sheet.
- 9
Score into 6 to 8 wedges with a sharp knife or bench scraper, and bake for 12-15 minutes, or until lightly golden.
- 10
Allow to cool and then drizzle with glaze.