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Raspberry-Rose Scones

Rated as 4.5 out of 5 Stars
34

"I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation."
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Ingredients

45 m servings 369
Original recipe yields 8 servings (8 scones)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
  3. Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  4. Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
  5. Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
  6. Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
  7. Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Footnotes

  • Cook's Notes:
  • If you don't have or can't find raspberry-flavored sugar, turbinado works well.
  • The Nielsen-Massey brand of rose water is quite different from the more traditional Middle Eastern rose water. I wouldn't swap the two.
  • Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. You may need to add a few minutes to the baking time.

Nutrition Facts


Per Serving: 369 calories; 19.4 45.2 4.7 79 264 Full nutrition

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Reviews

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Tasted delicious, but the recipe had some problems. The dough was almost impossible to shape, especially once I added the raspberries. My recommendations: - grate and chill the butter ahead of ...